Plum BBQ Sauce

I use a stick blender to puree it right in the pot, but transfer to a traditional blender or food processor if you dont have a stick blender.Because of the acid (tomatoes and vinegar) this should keep for 4-6 months in the fridge, but you can freeze it if you want it to last longer. You could always also do traditional canning to preserve it but you know me, thats just too much work! Check back and see what I decide to make using this tangy little sauce.Plum BBQ Sauce

Yields 3 cups1 tablespoon extra virgin olive oil1 large onion, diced, about 1 1/2 cups1 1/4 pounds plums, pitted and chopped1 large tomato, peeled, seeded and diced, about 1 cup2 tablespoons balsamic vinegar1 tablespoon molasses1 tablespoon brown sugar2 tablespoons ketchup1/2 teaspoon salt

Heat olive oil in a saucepan over medium high heat and add onion; cook until slightly softened, about 3 minutes.

Add remaining ingredients, bring to a boil, and simmer, uncovered, for about an hour. Puree using a stick blender and pour into a covered container to store in the refrigerator for up to 4 months. Variation: If you want a pure plum flavor, skip the tomato and ketchup, and add a little mustard and some ginger.