YIELD: Makes approx. 2 quarts

INGREDIENTS

1/4 cup – canola oil

3 cups – sweet onions, chopped

1 cup – roasted red bell peppers, chopped

1/2 cup – Italian parsley, chopped

2 cups – tomato sauce

1 1/2 cups – Ginger in pure honey

1 cup – orange juice

1 cup – low sodium chicken broth

3 T – apple cider vinegar

2 T – lemon juice

1 T – garlic, chopped

1/4 cup – Worcestershire sauce

salt

cracked black pepper

cayenne pepper

DIRECTIONS

In a medium saucepan, heat oil over medium heat. Add onions, peppers and parsley; cook, stirring occasionally until onions are translucent. Add tomato sauce, honey, orange juice, chicken broth, vinegar, lemon juice and garlic; cover and simmer on low heat for 1 hour.

Add Worcestershire sauce and season with salt, black pepper and cayenne pepper. Simmer, covered, for 2 hours, stirring occasionally.

Purée with a hand-held blender or transfer sauce to a blender and blend on medium speed for 1 minute.