6 oz can tomato paste
3 tablespoons molasses
4 cloves garlic, crushed
1 teaspoon onion powder
18 oz water (fill empty tomato paste can 3x)
2 tablespoons spicy mustard (or 1 tsp mustard seed powder)
1/3 to 1/2 cup vinegar (I use balsamic, but cider works as well)
1/2 teaspoon chili powder (optional, or more to taste)
pinch salt (optional -- increases sweetness and helps to preserve sauce)
1 teaspoon olive oil
Saute crushed garlic and onion powder in olive oil for a minute or so. You might need to add a few tablespoon water initially.
Add tomato paste and water and stir until reconstituted.
Add remaining ingredients. stir.
Bring to a boil and reduce to simmer for about 20 min, stirring occasionally. You can remove it from heat earlier or keep it on heat longer to get to your preferred thickness.
This sauce is great on black bean burgers or BBQ on the grill, or on pizza.
I store any extra in an empty store-bought pasta sauce jar. stores well for a few weeks (use your judgment -- if it looks nasty, don't use it! the vinegar and pinch of sale help it to stay fresh longer)