1 onion, chopped

2 cloves garlic, finely chopped

1 tablespoon (15 ml) olive oil

1 can 19 oz (540 ml) crushed tomatoes

2 tablespoons (30 ml) Worcestershire sauce

2 tablespoons (30 ml) cider vinegar

1 teaspoon (5 ml) dry mustard

1/4 cup (60 ml) molasses

Juice of 1/2 lemon

In a saucepan, cook the onion and garlic in the oil over medium heat for about 5 minutes or until the onion is translucent. Add the remaining ingredients. Bring to a boil while stirring and simmer over low heat for about 45 minutes, stirring occasionally.

In a blender, purée the sauce until smooth. Strain.

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