¼ c. and 3 Tbsp. of Carter & Cavero Chipotle Olive Oil 1/2 onion, finely chopped
2 garlic cloves, minced
1 can (28-ounces) crushed tomatoes
1 Tbsp. Pommery Fireman’s Mustard
2 tsp. brown sugar
½ tsp. Carter & Cavero Hickory Smoked Sea Salt
Freshly ground black pepper to taste
In a medium saucepan, heat ¼ cup of chipotle oil over medium heat. Add onion and garlic. Cook, stirring, until onion is soft and translucent, about 5 minutes.
Stir in tomatoes, balsamic vinegar, mustard, brown sugar and smoked sea salt. Simmer over medium-low heat until reduced by a fourth, stirring occasionally, about 45 minutes.
Working in batches, purée sauce in a blender. Add the 3 remaining tablespoons of chipotle olive oil while blender is running. Season with additional smoked sea salt and black pepper. Refrigerate in a jar up to 2 weeks.
