- 1 1/2 pounds onions, peeled and thinly sliced
- 1 tablespoon butter or margarine
- 1 can (28 oz.) tomatoes
- 1 cup firmly packed brown sugar
- 1 cup cider vinegar
- 1 teaspoon pepper
- 1/2 teaspoon each ground allspice, ground cinnamon, and ground cloves
- calories 68
- caloriesfromfat 9.3 %
- protein 0.7 g
- fat 0.7 g
- satfat 0.4 g
- carbohydrate 16 g
- fiber 0.8 g
- sodium 76 mg
- cholesterol 1.6 mg
How to Make It
In a 3- to 4-quart pan over medium-high heat, stir onions in butter until limp, about 6 minutes.
Add tomatoes and their liquid, brown sugar, vinegar, pepper, allspice, cinnamon, and cloves; boil over high heat, stirring often, until mixture is reduced to 5 cups, 25 to 30 minutes. Add salt to taste.
Serve sauce hot, warm, or cool. Chill airtight up to 1 week.
Nutritional analysis per 1/4 cup.