Tangy Barbecue Sauce From Martha Stewart

• 2 tablespoons safflower oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon coarse salt
• 1/2 teaspoon fresh ground pepper
• 1 1/4 teaspoons chili powder
• 1 (28 ounce) can whole canned tomatoes, pureed with juice
• 3/4 cup water, plus more if needed
• 1/4 cup packed dark brown sugar
• 1/4 cup ketchup
• 2 tablespoons cider vinegar

1. Heat oil in a medium saucepan over medium-high heat. Cook onion, garlic, salt, and pepper until onion is translucent, about 5 minutes. Stir in chili powder, and cook until fragrant, about 1 minute.
2. Add tomatoes, 3/4 cup water, the sugar, and ketchup. Bring to a boil. Reduce heat, and simmer, partially covered and stirring occasionally, for 1 1/2 hours. Add more water as needed to avoid scorching. Let cool slightly.
3. Working in batches, puree sauce in a blender. Stir in vinegar; season with salt and pepper. Let cool.

safflower oil, onion, garlic, coarse salt, fresh ground pepper, chili powder, tomatoes, water, brown sugar, ketchup, cider vinegar

Taken from www.food.com/recipe/tangy-barbecue-sauce-from-martha-stewart-516716 (may not work)