Instructions:

Zinfandel Barbeque Sauce

Source: Zinfandel Restaurant - Chicago, Illinois

1 tablespoon corn oil
1 1/2 cups red onion, finely chopped
3 cups chopped canned tomatoes with juice
2 tablespoons cider vinegar
1 1/2 teaspoons kosher salt
3/4 teaspoon pepper
1/4 teaspoon dried thyme
1/8 teaspoon ground cumin
1 1/2 tablespoons Hungarian sweet paprika
1 teaspoon pure chile powder (not a blend)
1/2 teaspoon dried oregano
1 1/2 tablespoons Worcestershire sauce
1/4 cup dark molasses
1/2 cup orange juice

Makes 4 cups

Heat oil in saucepan and saute.