This sauce can be used on almost any type of grilled or roasted meat. Brush the glaze on meat, chicken and pork at the end of grilling (ribs are especially delicious glazed with this sauce!) and pair with a Pinot Noir for the BEST Summertime Barbecue!

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 large sweet yellow onion, diced
• 1 tablespoon finely chopped garlic
• 6 canned San Marzano whole peeled tomatoes, drained
• 3/4 cup dark brown sugar
• 3/4 cup ketchup
• 1 teaspoon of adobo sauce from a can of chipotles in adobo
• 1 ancho chili pepper, stemmed, seeded and soaked in hot water for 10 minutes
• 3/4 cup balsamic vinegar
• 1 cup chicken broth
• Kosher Salt

In a large pot over medium heat, heat the butter and oil. Add the onions and cook, stirring occasionally, until caramelized, about 20 minutes. Add the garlic and cook until warmed through, about 5 minutes. Add the tomatoes, brown sugar, ketchup, chipotle en adobo, ancho chili pepper, vinegar, stock and salt and bring to a simmer. Cover the pot partially, reduce the heat to medium-low and simmer for 1 hour. Set aside to cool for at least 20 minutes.

Puree the sauce in a blender or food processor and strain, discarding the solids. Return to the pot, place over medium heat and simmer gently until thickened, about 20 minutes more.

Cool and refrigerate until ready to serve.

Makes about 1 1/2 Cups