Tangy Tomato Barbecue Sauce

1 tablespoon extra virgin olive oil
1 1/2 cups finely chopped yellow onion
2 teaspoons minced garlic
1 tablespoon fresh ginger root, peeled and minced
1/2 teaspoon chili powder or for more heat and a smokier flavor use chipotle chili powder
2 tablespoons tomato paste
1/4 cup packed brown sugar
1/4 cup low sodium soy sauce or gluten-free tamari
1/4 cup Worcestershire sauce
1/4 cup orange juice
1 teaspoons dried hot mustard, such as Coleman's
2 15-ounce cans no salt tomato sauce
1/4 cup apple cider vinegar
salt, as desired

In a medium size saucepan, warm olive oil over medium heat. Add onions and cook, stirring often until soft, but not browned. Add garlic and ginger and cook another minute or until soft and fragrant. Stir in chili powder and tomato paste and cook another minute or two.
Add remaining ingredients and stir to combine. Allow sauce to simmer for about 10 minutes, stirring occasionally
Allow to cool slightly before transferring to glass storage container. Will last in the refrigerator (covered) for 2 weeks or freeze for up to 6 months.

Nutrition Information