Quick Barbeque Sauce

• 2 tablespoons vegetable oil, like soy, corn or peanut
• 1/2 medium Spanish onion, chopped
• 6 cloves garlic, minced
• Pinch of crushed red pepper
• 1 tablespoon tomato paste
• 1 (28-ounce) can whole, peeled tomatoes (with puree), pureed in a blender
• 1 cup plus 2 tablespoons red wine vinegar
• 1 cup firmly packed light brown sugar
• 1 1/2 teaspoon kosher salt
• Freshly ground black pepper
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1. Heat the oil in a medium saucepan over medium-high heat.
2. Add the onion and cook, stirring, until lightly browned, about 4 minutes.
3. Add the garlic and crushed pepper and cook, stirring frequently, until fragrant, about 45 seconds.
4. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more.
5. Add the tomatoes, vinegar, sugar, and salt and bring to a boil.
6. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and reduced to about 4 cups, about 25 minutes.
7. Season with pepper to taste.
8. Use now, or store, covered in the refrigerator for up to 3 days or freeze for up to 1 month.

vegetable oil, spanish onion, garlic, red pepper, tomato paste, tomatoes, red wine vinegar, brown sugar, kosher salt, freshly ground black pepper, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/quick-barbeque-sauce-recipe.html (may not work)