Barbeque Sauce (Tomato Based)

This all-purpose tomato-based sauce balances sweet and savoury. Use this recipe on its own or as a base for the easy-to-make variations: Smoky Chile and Coffee, Roasted Garlic and Lemon, or Peach and Bourbon.

1/3 cup safflower oil
3 small onions, diced (3 cups)
6 cloves garlic, minced (3 Tbsp.)
1 Tbsp. + 2 tsp. sea salt
1½ tsp. pepper, freshly cracked
1½ tsp. ancho chili powder (earthy.com)
½ tsp. whole coriander seeds, toasted and ground
¼ tsp. whole cumin seeds, toasted and ground
½ cup unsulfured molasses
½ cup dark-brown sugar
2-28-oz cans crushed tomatoes (4 cups)
¾ cup apple cider vinegar
¼ cup white vinegar
2 Tbsp. Worcestershire sauce
2 cups water, + more if needed

Heat oil in a medium pot over medium heat. Add onions and garlic, and saute until translucent and tender, about 10 minutes. Add 1 tsp. salt, ½ tsp. pepper, the chili powder, coriander, cumin, molasses, and sugar. Stir and simmer for 3 minutes. Add tomatoes and cider vinegar, and bring to a simmer.

Reduce heat to medium-low, and simmer gently, stirring occasionally, until mixture is thick and dark, 2½-3 hours. Reduce heat to low if sauce is simmering too quickly.

Purée sauce in a blender. Add remaining 4 tsp. salt, remaining tsp. pepper, the white vinegar, and Worcestershire sauce, and purée. With blender running, carefully add water in a slow, steady stream. Blend until mixture is smooth and emulsified, adding more water if needed. Let cool, and refrigerate.

Makes 6½ cups.