Marinade Sauce for Roast Chicken

• 1 medium tomatoes, the seeds and pulp and juice scooped out and mashed down
• 1 small onion, chopped finely
• 1 teaspoon sugar
• 14 teaspoon basil
• 14 teaspoon dried parsley
• 14 teaspoon poultry seasoning
• 14 teaspoon thyme
• 14 teaspoon ginger powder
• 14 teaspoon dry mustard
• 1 bay leaf
• 34 teaspoon Worcestershire sauce
• 6 drops Tabasco sauce
• 2 teaspoons lemon juice
• 1 tablespoon vegetable oil
• 12 teaspoon seasoning salt
• 14 teaspoon black pepper
• 1 tablespoon cornstarch
• 12 cup water

1. Mix all ingredients except for the cornstarch and water.
2. Cook on high heat until it comes to a boil and then turn the heat down and cover.
3. Boil for 5-10 min or until the tomatoes and onions are tender.
4. Strain.
5. In a bowl mix cornstarch with water until it's completely dissolved.
6. Add to the sauce and let it boil for a couple of minutes until it thickens.
7. Take off the heat.
8. Brush on raw chicken and keep brushing every 10-15 minutes until chicken is cooked.

tomatoes, onion, sugar, basil, parsley, poultry seasoning, thyme, ginger powder, mustard, bay leaf, worcestershire sauce, tabasco sauce, lemon juice, vegetable oil, salt, black pepper, cornstarch, water

Taken from www.food.com/recipe/marinade-sauce-for-roast-chicken-96607 (may not work)