Makes 2 ½ cups

INGREDIENTS

2 tablespoons olive oil
½ cup yellow onion, chopped
3 cloves garlic, chopped fine
1 teaspoon celery salt
1 teaspoon paprika
1 teaspoon sea salt
1 teaspoon black pepper
1 28 oz. can pureed tomatoes
½ cup brown sugar, packed tight
½ cup apple cider vinegar

PREPARATION

In a medium-sized, thick-bottomed sauce pan on medium heat, sauté onions and garlic in the olive oil for a few minutes until translucent. Add spices and stir for another minute. Add tomato puree and brown sugar, stirring well. Add apple cider vinegar and make sure concoction is mixed well. Turn burner to low and cook stirring frequently for about 10 minutes uncovered until desired thickness. Cool well and then blend in a blender or with a handheld food processor until smooth.