|2 tablespoons||Salad oil|
|1 medium||Onion, chopped|
|3 cans||(8 oz. each) tomato sauce|
|½ cup||Red wine vinegar|
|½ cup||Firmly packed brown sugar|
|1 teaspoon||Cracked pepper|
Heat 2 tablespoons salad oil in a 3-quart pan over medium heat. Add 1 medium-size onion, chopped; cook, stirring often, until soft (about 10 minutes). Stir in 3 cans (8 oz. each) tomato sauce, ½ cup red wine vinegar, ½ cup firmly packed brown sugar, 2 tablespoons Worcestershire, and 1 teaspoon cracked pepper. Bring to a boil; then reduce heat and simmer, uncovered, until thickened (about 45 minutes). Stir occasionally to prevent sticking. If made ahead, let cool, then cover and refrigerate for up to 2 weeks. Makes about 3 cups.