Classic Barbecue Sauce

For my money, this recipe from Southern Living is the best homemade barbecue sauce I've tasted in a long while. But for the Memoral Day Meatfest 2009 (brisket, ribs, pork, chicken and all the trimmings), I tried this one also. It's from Martha's magazine. It was tasty, but a little too "tomato-y" for my Texas tastebuds. As one of my guests said, "It's a lot like marinara sauce."

Still worth a try though. Maybe you can doctor it up some. Share your alterations with the rest of us in the comments section below.

Classic Barbecue Sauce
From Martha Stewart Living.
Makes 6 1/2 cups.

1/3 cup safflower oil
3 small onions, diced (3 cups)
6 garlic cloves, minced (3 tablespoons)
1 tablespoon plus 2 teaspoons coarse salt
1 1/2 teaspoons freshly ground pepper
1 1/2 teaspoons ancho chili powder (earthy.com) or regular chili powder
1/2 teaspoon whole coriander seeds, toasted and ground
1/4 teaspoon whole cumin seeds, toasted and ground
1/2 cup unsulfured molasses
1/2 cup packed dark-brown sugar
4 cups crushed tomatoes (from two 28-ounce cans)
3/4 cup cider vinegar
1/4 cup white vinegar
2 tablespoons Worcestershire sauce
2 cups water, plus more if needed

Heat oil in a medium pot over medium heat. Add onions and garlic, and saute until translucent and tender, about 10 minutes. Add 1 teaspoon salt, 1/2 teaspoon pepper, the chili powder, coriander, cumin, molasses, and sugar. Stir and simmer for 3 minutes. Add tomatoes and cider vinegar, and bring to a simmer. Reduce heat to medium-low, and simmer gently, stirring occasionally, until mixture is thick and dark, 2 1/2 to 3 hours. Reduce heat to low if sauce is simmering too quickly.

Pureé sauce in a blender. Add remaining 4 teaspoons salt, remaining teaspoon pepper, the white vinegar, and Worcestershire sauce, and puree. With blender running, carefully add water in a slow, steady stream. Blend until mixture is smooth and emulsified, adding more water if needed. Let cool, and refrigerate.