Barbecue Sauce

• 2 28 ounce cans Italian plum tomatoes, chopped, with their juices
• 1/2 cup unsulfured molasses
• 1/2 cup honey
• 1/4 cup tomato paste
• 2 tablespoons coarsely chopped garlic
• 2 bay leaves
• 2 tablespoons ground cumin
• 1 teaspoon cracked black pepper
• 1 1/2 teaspoons crushed red pepper flakes
• 4 cups water
• 1 13 cups cider vinegar
• Salt, to taste

1. In a large heavy pot, place the tomatoes with their juices, molasses, honey, tomato paste, garlic, bay leaves, cumin, black pepper and red pepper flakes.
2. Bring to a boil.
3. Reduce heat and simmer, uncovered, for about 1 1/2 hours, until very thick.
4. Add the water and vinegar, and return to a boil.
5. Reduce heat and simmer, uncovered, for an additional 1 1/2 hours.
6. Remove and discard bay leaves, and season with salt.
7. Cool, cover and refrigerate overnight.

italian plum tomatoes, unsulfured molasses, honey, tomato paste, garlic, bay leaves, ground cumin, cracked black pepper, red pepper, water, cider vinegar, salt

Taken from cooking.nytimes.com/recipes/6868 (may not work)