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Drain whole peeled plum tomatoes, and crush tomatoes. Melt butter in a small saucepan over medium-high heat. Add onion, and saute 3 minutes. Add smashed garlic cloves, and saute 1 minute. Stir sugar, cider vinegar, white vinegar, tomato paste, kosher salt, Worcestershire sauce, freshly ground black pepper, and crushed tomatoes into onion mixture; bring to a boil. Reduce heat to low; simmer, stirring occasionally, 2 hours or until color is deep red and most of liquid has evaporated. Remove from heat, and let mixture stand 15 minutes. Process mixture in a blender or food processor until smooth. Spoon into 3 (8-oz.) glass containers. Store barbecue sauce in refrigerator up to 3 weeks. PACKAGE IN: Square Swingtop 5-oz. Bottle ($28; )
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Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
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Double-concentrated in tube — stays fresh, intense tomato umami
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking
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Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
Mini mop for basting barbecue — vinegar mop sauce, butter baste
Double-concentrated in tube — stays fresh, intense tomato umami
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking
Professional-grade blender — silky purees, hot soups, nut butters