Sweet Smoky Tomato Basting Sauce

This sauce mellows out considerably when brushed over meat on the grill, but it also packs a punch of flavour when served as a side sauce at the table. For doubly delicious results, use it to baste while grilling and serve extra sauce at the table. 

By Adell Shneer and The Test Kitchen

Source: Canadian Living Magazine: July 2012

Ingredients

• 1 tbsp vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup bottled strained tomatoes
• 1/4 cup tomato paste
• 3 tbsp apple cider or water
• 3 tbsp cider vinegar
• 3 tbsp fancy molasses
• 2 chipotle peppers in adobo sauce, minced
• 2 tbsp packed brown sugar
• 1 tbsp adobo sauce
• 1 tsp Dijon mustard
• 1/2 tsp liquid smoke

In small saucepan, heat oil over medium heat; cook onion and garlic, stirring occasionally, until lightly golden, about 3 minutes.

Add strained tomatoes, tomato paste, apple cider, vinegar, molasses, chipotle peppers, brown sugar, adobo sauce, mustard and liquid smoke; bring to boil. Reduce heat and simmer, stirring often, until thickened, about 15 minutes.

Transfer to food processor; purée until smooth. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 weeks.)