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.

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