1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons butter, melted
1 large can whole Tomatoes (14-1/2 ounces)
8 ounces tomato paste
1/2 cup Celery, chopped
1/3 cup vinegar
1/4 cup Green pepper, chopped
2 fresh celery leaves, chopped
1 bay leaf
3 tablespoons Molasses
1-1/2 teaspoons salt
2 teaspoons dry mustard
2 teaspoons Tabasco sauce, to taste
1/2 teaspoon clove, ground
1/2 teaspoon allspice, ground
2 slices lemon
Saute onion and garlic in butter in a saucepan until tender. Stir in remaining ingredients; bring to boil. Reduce heat and simmer, uncovered, 30 minutes; stir occasionally. Discard bay leaf and lemon slices. Process through a food processor if desired. Use sauce for basting and as a side dish for dipping.
Yield 3 cups.
NOTE:
Use sauce for basting and as a side dish on the table.