Instructions: Cook the tomatoes with onion, garlic, thyme and basil in a heavy bottomed saucepan for 25 to 30 minutes.
Rub the mixture through a sieve (if you dont want pulp).
Add lemon juice, cider vinegar, brown sugar, paprika, salt and cayenne pepper. Bring to a boil.
Pour the sauce into sterilized 1/2-pint jars. Put on lids and process in a boiling water bath (212 degrees F.) for 10 minutes after water reaches boiling point. Store for future use.
When its time to use, spoon the sauce into a saucepan and add 1 tablespoon oil; bring to a boil.
Makes six 1/2-pint jars.
Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.