In a medium sized stock pan add
-
- 2 TBL peanut oil
- 2 TBL butter
- 1 whole onion
- Caramelize onion low and slow (about 45 minutes)
- 2 cloves garlic added @ the 40 minute point
- 8 – 10 tomatoes – blanched and peeled
- 1 C white vinegar
- 1/2 tsp salt
- Simmer for 90 minutes – chop and stir along the way
- Put into blender and puree
- Pour into small clean canning jars
- Keep in fridge for a few months
- Freeze the rest
