Ingredients

The following ingredients have 2 Servings
  • 1 medium onion, sliced
  • ½ lb Roma tomatoes, halved (about 2 medium)
  • 4 large garlic cloves, crushed
  • ¼ cup canola oil, divided
  • 1 cup ketchup
  • 6 Tbsp apple cider vinegar
  • ¼ cup orange juice
  • ¼ cup packed light brown sugar
  • 2 Tbsp white vinegar
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp molasses
  • 1 Tbsp paprika
  • 1 Tbsp chili powder
  • 2¼ tsp freshly ground black pepper, plus more to taste
  • 1 tsp salt, plus more to taste
  • ¼ tsp ground cumin
  • ⅛ tsp ground coriander

Instruction

  • Preheat oven to 400°F. Toss onion, tomatoes and garlic with 1 Tbsp oil. Arrange onion and tomato in a single layer on a large sheet pan. Sprinkle with salt and pepper; roast 10 minutes. Add garlic to pan; roast 10 minutes or until vegetables are soft. Whisk together remaining 3 Tbsp oil and remaining ingredients in a medium saucepan. Stir in roasted vegetables; bring to a boil. Reduce heat to low. Simmer two hours, uncovered, stirring occasionally. Cool slightly and puree in a blender or food processor.