This is my adaptation of the Culinary Institute’s BBQ sauce recipe, which as you will see I use for several things–part of a kabob marinade, just slathered on roasted veggies, and as an accompaniment to my split pea “meatballs”.

Ingredients

• 1/4 c vegetable oil
• 1 onion
• 3 cloves garlic (or 3 tsp garlic paste)
• 1 T Dijon mustard
• 1 T ground cumin
• 1 T ground coriander
• 1 t cayenne (mine is really spicy)
• 2 T molasses
• a drizzle of honey
• 1/2 cup vinegar (they say apple cider. I just used what I had)
• 1 carton pomi tomatoes

The method

1. In a saucepan, saute onions
2. Add the tomatoes and boil all of the other ingredients.
3. cover and cook over medium, stirring occasionally, for at least 20-30 mins. You can reduce to simmer if it is getting too hot…and leave on simmer for a bit longer.
4. salt to taste.