Zinfandel Restaurant Barbeque Sauce

Ingredients: 1 tablespoon corn oil 1 1/2 cup red onion, finely chopped 3 cups chopped canned tomatoes with juice 2 tablespoons cider vinegar 1 1/2 teaspoon kosher salt 3/4 teaspoon pepper 1/4 teaspoon dried thyme 1/8 teaspoon ground cumin 1 1/2 tablespoon Hungarian sweet paprika 1 teaspoon pure chile powder (not a blend) 1/2 teaspoon dried oregano 1 1/2 tablespoon Worcestershire sauce 1/4 cup dark molasses 1/2 cup orange juice Directions: Heat oil in saucepan and saute onion until translucent. Add remaining ingredients, except orange juice, stir well and bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat, let cool and add orange juice. Puree sauce in a blender or food processor.

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