Asian Barbeque Sauce

4 ea onion, large, chopped
3 tbsp vegetable oil
1 3/4 lb tomato puree
5 1/4 lb canned chopped tomatoes
2 1/2 cup white vinegar
2 fl oz dark brown sugar, packed
1 1/4 cup granulated sugar
2 tbsp salt
2 tbsp black pepper, freshly cracked
2 tbsp paprika
2 tbsp chili powder
2 fl oz molasses
1 cup fresh orange juice
2 tbsp liquid smoke flavoring
4 fl oz Dijon mustard
2 1/2 fl oz ginger, minced
1 qt soy sauce
2 cup rice wine vinegar
1/2 cup sesame oil

1 In a large, heavy-bottomed saucepan, saut, the onion in the oil over medium-high heat until golden brown, about 10 minutes. 2 Stir in the chopped tomatoes, tomato pur,e, white wine vinegar, orange juice, granulated sugar, mustard, brown sugar, molasses, salt, pepper, paprika, chili powder, and liquid smoke. Bring to a boil, then reduce heat and simmer, uncovered, over the lowest possible heat for 4 hours; stir occasionally. 3 Puree sauce, a portion at a time (to prevent sauce from spilling out of the food processor). Use or properly cool and store for up 2 weeks. 4 Before using, stir in soy sauce, rice wine vinegar, sesame oil, and ginger.

Weight Watchers Points: not yet calculated please check back!