Working on barbeque sauce....I think it's going to be really yummy once it mellows out a bit.
I used a five gallon bucket full of house-ripened tomatoes, they aren't as juicy as the vine ripened ones and I thought they'd be ideal.
Dipped in boiling water, peeled, & squeezed, then pressed into a sieve and drained.
Cut up three onions & chopped.
Simmered tomatoes, onions, 2 TB celery powder, 1 TB paprika(smoked), 1 TB chile pepper, ground, 1 TB mustard powder, 1 TB ground black pepper, 1 cup brown sugar and 1&1/2 cup white vinegar.
Simmered for about 45 minutes, then I ran it all through the blender because the onions stayed tough for some reason, then through a food mill to get the seeds out.
Hubby came home and added 4 cups of applesauce and 2 TB liquid smoke.
Today I put it in the oven in an open roasting pan at 250 for four hours, stirring occasionally....now it's ready to can.
Next time I might add cloves or a cinnamon stick, something "warmer".