Ingredients
- 2 tbsp (30 mL) olive oil
- 2 medium onions, finely diced
- 1 28-oz (796 mL) can whole tomatoes
- 1 5.5-oz (156 mL) can tomato paste
- 1 cup (250 mL) molasses
- 1 tbsp (15 mL) Dijon mustard
- 3/4 cup (175 mL) red wine vinegar
- 1/4 tsp (1 mL) allspice
- 1/4 tsp (1 mL) nutmeg
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) black pepper
- 1/2 tsp (2 mL) hot smoked paprika
- 2 bay leaves
Preparation
In a medium saucepan, heat olive oil until it begins to shimmer; sauté onion for 2-3 minutes. Add tomatoes, tomato paste, molasses, mustard and vinegar. Stir and bring to a boil; reduce heat to medium and simmer for 3-4 minutes.
Add the remaining ingredients and stir until incorporated. Simmer for about 30 minutes, until sauce has reduced by half. Cool for 30 minutes. Remove bay leaves; purée in a blender until smooth. Slather over whatever you’re grilling.
Sauce will keep, refrigerated, for up to a month. Makes 4 cups (1 L).
Gluten detective
Check the label on any canned or processed product for potential sources of gluten; if in doubt, check the company’s website, or contact the company directly. Similar products may have different formulations in different countries, so be sure to check the Canadian information; also note that companies often change their formulations and processing conditions without warning, so don’t assume that gluten-free products will continue to be GF.