1 medium onion -- chopped
2 cloves garlic -- minced
2 tablespoons butter -- melted
1 can whole tomatoes
8 fluid 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
2 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

Directions

Sauté 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.

Nutritional Facts

Servings 12

55 Calories; 2g Fat (31.4% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 469mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Serving Size

1