YIELD:
Makes approx. 2 quarts
INGREDIENTS
- 1/4 cup - canola oil
- 3 cups - sweet onions, chopped
- 1 cup - roasted red bell peppers, chopped
- 1/2 cup - Italian parsley, chopped
- 2 cups - tomato sauce
- 1 1/2 cups - Weeks Raw Wildflower Honey
- 1 cup - orange juice
- 1 cup - dry white wine
- 3 T - apple cider vinegar
- 2 T - lemon juice
- 1 T - garlic, chopped
- 1/4 cup - Worcestershire sauce
- salt
- cracked black pepper
- cayenne pepper
DIRECTIONS
- In a medium saucepan, heat oil over medium heat. Add onions, peppers and parsley; cook, stirring occasionally until onions are translucent. Add tomato sauce, honey, orange juice, wine, vinegar, lemon juice and garlic; cover and simmer on low heat for 1 hour.
- Add Worcestershire sauce and season with salt, black pepper and cayenne pepper. Simmer, covered, for 2 hours, stirring occasionally.
- Purée with a hand-held blender or transfer sauce to a blender and blend on medium speed for 1 minute.
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