Serve as a glaze with a grilled ribeye or New York steak or with a hamburger. Makes about 6 cups sauce.
Ingredients
3 quarts canned (1 No. 10 can) peeled tomatoes
2 yellow onions, roughly chopped
12 cloves garlic
2 cups brown sugar
2 cups Lea and Perrins Worcestershire Sauce, plus a little more
2 tablespoons hot sauce
2 cups ketchup
6 sprigs fresh thyme
Directions
Place all ingredients except thyme in a heavy-bottomed pot. Simmer over very low heat for about 2 hours, stirring ocassionally, until very thick. Blend the sauce until smooth and pass through a fine strainer. Return to a clean pot and simmer over low heat until it thickly coats the back of a spoon. Add the thyme and infuse for 5 minutes.
Remove the thyme and adjust the seasoning with additional Worcestershire Sauce, if necessary. The sauce should be tangy, spicy and sweet. Cool and refrigerate. The steak sauce should last a month.
