Ingredients

• 3 tablespoons vegetable oil
• 1 cup diced onion
• 2 garlic cloves, finely minced
• 1/2 cup diced green bell pepper
• 1/2 cup diced celery
• 3 cups tomato juice
• 2 tablespoons tomato paste
• 1/2 cup cider vinegar
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons dry mustard
• 2/3 cup brown sugar
• 1/2 lemon, zest of
• 4 whole cloves
• 24 whole black peppercorns
• 1 bay leaf
• 1/4 teaspoon rosemary
• 1/4 teaspoon fresh thyme
• 1/4 teaspoon oregano
• 1/4 teaspoon dried marjoram

Instructions

1. Heat oil add onions and garlic saute' for 2 minutes. Add green pepper and celery saute' for 2 more minutes.Stir in the tomato juice,tomato paste,vinegar,crushed red pepper,dry mustard and brown sugar. Bring to boil stirring constantly with a wooden spoon.

2. Add spice bag, cover leaving a small space between the pot and lid to let steam escape. Simmer for 45 minutes stirring often.If you like it thicker,boil it 10-15 minutes more.Remove spice bag. Pour the sauce in a food processor or blender until smooth. This will keep in the frig for 2 weeks covered or freeze.