• 2 cups tomato puree, (not crushed tomatoes)
  • 3/4 cups apple cider vinegar
  • 1/2 cup + 2 Tablespoons molasses
  • 1 1/2 Tablespoons tamari
  • 1 Tablespoon dijon mustard
  • 1 Tablespoon chili powder
  • 2 teaspoons liquid smoke
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  1. In a 4 quart crockpot, stir together the tomato puree, vinegar, molasses, tamari and mustard until combined.
  2. Whisk in the remaining ingredients.
  3. Cook, uncovered, on high for 3 1/2 - 4 hours until thickened and darkened in color.
  4. Store in an airtight container in the fridge for up to a month, or freeze for up to 6 months.