• 2 tablespoons butter
  • 1 cup onion, finely chopped
  • 2 cloves of garlic, minced
  • 5 roma tomatoes, peeled, chopped
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons red wine vinegar
  • 2 teaspoons salt
  • 1 teaspoon chili powder
  • 1 teaspoon dry mustard
  • 1/2 cup molasses
  • pepper, to taste


  1. Start by melting 2 tablespoons of butter in a medium sauce pan
  2. Then add the onion and garlic and saute until tender.
  3. Next, stir in the tomatoes, 2 tablespoons of Worcestershire sauce, 3 tablespoons of red wine vinegar, 1 teaspoon of chili powder, 1 teaspoon of dry mustard and 2 teaspoons of salt.
  4. Bring this mixture to a boil then reduce the heat and simmer the sauce, uncovered, for 20 minutes, stirring occasionally.
  5. The last step is to stir in 1/2 cup of molasses and a little black pepper. Simmer, uncovered, an additional 10 minutes.
  6. You'll notice that the sauce is a little chunky; you can leave it like this or puree it in a food processor. Pureeing it makes it a little thicker, especially after it's been refrigerated.
  7. This recipe makes 1 pint, but can easily be doubled or tripled. and it's best to make the night before and store in the fridge; the flavors will blend together and the sauce will get thicker.