Zinfandel Barbeque Sauce

1 tablespoon corn oil
1 1/2 cups red onion, finely chopped
3 cups chopped canned tomatoes with juice
2 tablespoons cider vinegar
1 1/2 teaspoons kosher salt
3/4 teaspoon pepper
1/4 teaspoon dried thyme
1/8 teaspoon ground cumin
1 1/2 tablespoons Hungarian sweet paprika
1 teaspoon pure chile powder (not a blend)
1/2 teaspoon dried oregano
1 1/2 tablespoons Worcestershire sauce
1/4 cup dark molasses
1/2 cup orange juice

Heat oil in saucepan and sauté onion until translucent. Add remaining ingredients, except orange juice, stir well and bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat, let cool and add orange juice. Purée sauce in a blender or food processor. Makes 4 cups

Tip: This sauce will keep, tightly sealed in the refrigerator for about a week. It can also be frozen for later use.