Brown the roast first in a skillet on all sides, then transfer to a baking dish, baste with sauce, roast basting a few times during oven cooking time until a meat thermometer registers 155 degrees F, allow to rest 20 minutes before slicing

Plan ahead the sauce must chill for 24 hours or more to blend the flavors before using

The sauce may be pureed before using

INGREDIENTS:

canola oil or vegetable oil, as needed

1 small onion, finely chopped

3 garlic cloves, minced

1/2 cup packed brown sugar

1/2 cup rice wine vinegar

1/2 cup ketchup

1/4 cup low-sodium soy sauce

1 tablespoon dry mustard powder

2 teaspoons ground ginger

1/2 teaspoon black pepper

1/4 teaspoon cayenne, or adjust to taste

3 whole cloves

3 pounds black plums, quartered and pitted

1 star anise

INSTRUCTIONS:——————————————

Heat oil a large saucepan over medium-high heat using enough oil to coat the bottom of your saucepan.

Add onion and saute for 5 minutes, stirring constantly.

Add in garlic; cook stirring 2 minutes.

Add  in brown sugar sugar and all remaining ingredients; bring to a boil, then reduce heat and simmer,partially covered for about 50 minutes to 1 hour or until plums break down and sauce thickens stirring frequently

Discard cloves and anise.

Cool and refrigerate 24 hours or mone before using.

Taken from my “Favorites” folder!

Plan ahead the sauce has a 24 hour refrigeration time before using, don’t even think about using it the same day it’s made it will not have the same flavor, the flavors need to time to blend and intensify

Yield about 3-1/2 cups

INGREDIENTS:

vegetable oil, as needed

1 medium onion, finely chopped

4 large garlic cloves, minced

1 teaspoon crushed chili flakes

2 cup fresh or frozen dark sweet cherries, pitted and coarsely chopped

1 cup ketchup

2/3 cup brown sugar, packed

1/4 cup cider vinegar

1 tablespoon Worcestershire sauce

2 tablespoons prepared yellow mustard

1 teaspoon seasoned salt

1 teaspoon fresh ground black pepper

1/2 teaspoon liquid smoke seasoning (can use a little more)

INSTRUCTIONS:—————————————–

In a large saucepan heat oil over medium-high heat (use enough oil to coat the bottom you the saucepan).

Add in onion; cook until soft (about 3 minutes).

Add in garlic and chili flakes; cook for 2 minutes.

Stir in the remaining ingredients; cook uncovered over low heat for about 1 hour or more stirring frequently.

Cool completely then refrigerate for 24 hours before using.

Yield about 1 cup

INGREDIENTS:

3 tablespoons prepared horseradish ( do not use horseradish spread)

1 tablespoon cider vinegar

1 teaspoon dried mustard powder

pinch garlic powder

3 tablespoons mayonnaise

1/2 cup sour cream

cayenne pepper ( optional or to taste)

INSTRUCTIONS:———————————————-

In a bowl whisk all ingredients together until blended and smooth.

Cover and chill for a minumum of 2 or more hours before using.

Yield about 3/4 cup

INGREDIENTS:

1/4 cup prepared French’s mustard

2 tablespoons honey

2 tablespoons light corn syrup

2 tablespoons Hellman’s mayonnaise (do not use salad dressing)

pinch garlic powder

small pinch cayenne, optional

INSTRUCTIONS:—————————————

Whisk all ingredients together then refrigerate until ready to use.

Servings 4

INGREDIENTS:

olive oil, as needed

1 small onion, chopped

3 garlic cloves, minced

1 teaspoon crushed chili flakes, or adjust to taste

3 cups seeded and chopped ripe and firm plum tomatoes

1  (8 ounce.) package sliced fresh mushrooms

1 teaspoon  salt, or to taste

1/2 teaspoon fresh ground black pepper, or to taste

1/2 cup heavy (33-35%) whipping cream

3 ounces cream cheese

3 to 4 tablespoons chopped fresh basil (or use 1 teaspoon dried mixed in with the garlic and chili flakes)

freshly grated Parmesan cheese

cooked pasta of choice

Taken from my “Favorites” folder!

Yield 4 large ribeye steaks

INGREDIENTS:

1 cup (regular flavor) Sweet Baby Ray’s BBQ sauce

1 teaspoon garlic powder (or use 3 large finely minced garlic cloves)

6 tablespoons olive oil

6 tablespoons Worchestershire sauce

1/4 cup HP steak sauce

2-1/2 tablespoons red wine vinegar

2 tablespoons lite soy sauce

2 teaspoons Montreal steak spice

1 teaspoon Louisiana hot sauce (can use more)

4 large beef ribeye steaks

INSTRUCTIONS:—————————————————

In a large bowl whisk all ingredients togethe (except the steaks) until well combined; transfer to a large resealable plastic bag.

Add in steaks; seal bag and toss to coat.

Refrigerate 8 hours or up to 24 hours.

Remove steaks from the marinade (discard marinade).

Allow steaks to sit out at room temperature for 2 hours before grilling.

Grill steaks to desired doneness.

Photo by me!

I have been doing this sauce for about 30 years, I know that once you make this you will also make it for years to come!

Amounts listed are only a guideline they do not have to be exact, if your pot will hold more then another can of crushed or dice tomatoes won’t hurt

There is a lot of prep work so start preparing a day in advance, you will need a HUGE pot for this, since you need a large amount of garlic, I suggest to make things easier purchase a jar of crushed garlic in the stores

One to two days in advance; brown Italian sausage meat, open all cans of tomatoes, drain the diced tomatoes place all the tomatoes in a huge bowl, chop the garlic, peel and dice onions and whatever you feel you can do a day ahead to save some time, refrigerate everything until ready to use

Start this sauce in the morning it will take about 1 hour or more until it gets to an even simmer and then needs to simmer for about 6 hours

The sauce needs two days or up to 5 days in the refrigerator to blend the flavors  before it can be frozen

This sauce will only be as good as the tomatoes that you use, I suggest to purchase a good brand of Italian crushed and diced tomatoes it really will make a huge flavor difference, trust me I have used generic brands and the flavor was reduced

Don’t even think about using or freezing the sauce until it has been left for at least 2 days in the refrigerator to blend the flavors, the longer it is refrigerated the better the flavor will be!

To make this sauce go even further when ready to use combine with a jar of store bought pasta sauce, simmer for about 30 minutes on top of the stove, add in some meatballs if desired

Do not use ground beef, it will not be as good!

INGREDIENTS:

2 pounds bulk spicy Italian sausage meat (can purchase links and remove the casings, you can use a little more than 2 pounds)

6 (28 ounce) cans crushed tomatoes

4 (28 ounce) cans diced tomatoes, just partially drained

1 cup tomato paste (can just use a whole can)

olive oil, enough to generously coat the bottom of your pot, you will need a fair amount of oil)

5 medium onions, chopped

1/4 cup minced garlic (yes 1/4 cup!)

2-1/2 tablespoons  dried oregano (rubbed between fingers to release the flavors, do the same with the basil)

2-1/2 tablespoons dried basil

1 tablespoon crushed chili flakes (make this as spicy as you like, I like lots of spice so I use 2 tablespoons or more and also use spicy Italian sausage meat)

3 large bay leaves

1 cup dry red wine

2 tablespoons salt, or to taste (a good homemade pasta sauce needs a lot of salt, so don’t be shy with the salt!)

fresh ground black pepper, to taste

INSTRUCTIONS:————————————————-

Pour olive oil into the pot then heat over medium-high heat.

Add in chopped onions, dried oregano, dried basil, bay leaves and chili flakes; cook stirring for about 12 minutes or until softened.

Add in garlic; cook for about 3 minutes.

Add in tomato paste; cook stirring over medium heat until combined (about 2 minutes).

Add in wine and stir until combined.

Add in the browned sausage meat, mixing until combined.

Remove the pot from the heat or you will have the tomatoes bubbling all over.

Add in crushed tomatoes, drained diced tomatoes and 2 tablespoons of salt; using a large wooden spoon combine the tomatoes with sausage mixture.

Put the pot back on the stove, cover and bring to a simmer over medium-low heat stirring very frequently.

Once the sauce is simmering evenly (this may take about 1 hour) reduce heat to low and simmer partially covered for about 3 hours stirring occasionally and seasoning with more salt and pepper to taste.

Remove the lid and simmer uncovered on low heat for another 3 hours or more (spoon off any oil that has accumulated on the top of the sauce)  yes this last cooking stage can be messy so keep a sponge near the stove to remove sauce splatters or use a splatter screen, it is important to cook the sauce uncovered for at last 3 hours or even more so that some water evaporates in the sauce, this will create a thicker richer sauce.

After the sauce has finished cooking, remove from heat and cool.

Place the pot in the refrigerator for at least 2 days or up to 5 days.

Ladle in plastic containers then freeze until needed.

Thaw the plastic containers refrigerator overnight or defrost in microwave.

You will also find this recipe on Recipezazz.com