Ingredients
Scale
- 1 cup wood chips, such as maple or apple
- 1 large onion
- ¼ cup oil
- 2 teaspoons salt, divided
- 4 cloves garlic, peeled, minced
- 2 pounds heirloom tomatoes, seeds removed
- 3 teaspoons paprika
- 2 teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- ¼ teaspoon crushed red pepper flakes
- ½ cup sorghum, or maple syrup
- â…“ cup molasses
- ¼ cup white vinegar
- 2 Tablespoon apple cider vinegar
- ¼ cup olive oil, optional if canning
Instructions
- Quarter the onion and smoke it on the grill for about an hour. It will be light brown and smell amazing.
- Once the onion has cooled, chop it and sauté it in a saucepan with ¼ cup of oil and ½ teaspoon salt over medium-low heat, until it has caramelized, about 10-15 minutes.
- Toss the minced garlic into the onions and cook for another minute.
- Slice the tomatoes and scoop out the seeds. Chop them and add them to the onions along with the paprika, black pepper, cayenne, red pepper flakes, and salt.
- Cook the tomatoes over low for about 30 minutes, stirring frequently.
- Measure out the sorghum, vinegar, and apple cider vinegar into the pan.
- Cook, uncovered for 2-3 hours, or until the sauce has thickened.
- Stir in the olive oil and puree the sauce with a blender.
- Canning Instructions: (At your own risk, this is an untested recipe.)
- Water bath can half pints for 20 minutes or pressure can half pints at 10 pounds of pressure for 15 minutes. Follow manufacturers instructions and standard canning practices.