Ingredients for 2 cups

¼ cup light oil
1 onion, thinly sliced
1 tablespoon Dijon mustard
1 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoon onion powder
1-28 ounce can of whole tomatoes
2 tablespoons light brown sugar
2 tablespoons minced garlic
2 tablespoons Steen's dark cane syrup (see sub. in notes section)
2 teaspoon smoked paprika
3 tablespoons apple cider vinegar
salt

Directions

Heat oil over medium high heat. Add onions and kosher salt and cook for 15 minutes or so, until onions are softened and caramelized.

Add garlic and cook till fragrant, about one minute.

Add tomatoes and all remaining ingredients.

Stir well, turn heat down to low and cover pot.

Continue to cook for 2 hours until thickened and dark. Stir every 10-15 minutes to prevent sticking.

Puree with an immersion blender and serve.