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- 2 tablespoons olive oil
- 1 cup red onion diced
- 2 tablespoons fresh garlic chopped
- ¼ cup carrots, diced small
- ½ cup celery ends with leaves, chopped
- ¼ cup parsley stems
- Pinch red pepper flakes
- 1 teaspoon paprika
- ½ teaspoon dry oregano
- ½ teaspoon dry basil
- ¼ cup tomato paste
- ½ cup Worcestershire sauce
- ¼ cup balsamic vinegar
- ¼ cup red wine vinegar
- ½ cup brown sugar
- 2 tablespoon Dijon mustard
- 1 cup water
- ½ cup raisins
- Zest from one orange
- 2 tablespoons orange juice
- 1 bay leaf
- ½ teaspoon celery seed
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Dash of sriracha or other hot sauce
- In a medium sauce pan, sauté onions, garlic, carrots, celery tops, parsley stems, pepper flakes, paprika, oregano and basil over medium heat for five minutes stirring often. Add tomato paste and cook for another three minutes stirring often.
- Add all other ingredients, bring to a boil and simmer on medium low for 20 minutes stirring often. If too much liquid evaporates, add small amounts of water so that it cooks for the full 20 minutes. It will be thick towards the end so stir often.
- Remove and discard bay leaf.
- Using a blender or immersion blender, puree the mixture as fine as possible.
- Pour into a medium sieve or strainer over a bowl and using a rubber spatula, press the mixture through the holes in the sieve to extract the liquid. Press over and over until all that is left are solids in the strainer. Shake off any liquid into bowl and discard solids.
- Cool and refrigerate or use immediately. This sauce will last 2-3 weeks refrigerated in a tightly closed container.
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