Tomato Onion Steak Sauce
6 onions, rough chopped
20 Roma tomatoes, quartered
1 cup garlic cloves
4 jalapenos, cut in half
1/2 bottle cabernet wine
2 cups red wine vinegar
3 cups Worcestershire
1/2 cup brown sugar
1 gallon demi-glace
Oil and season the onions, Roma tomatoes, garlic and jalapenos.
Lay out on a sheet tray and roast in a convection oven at 450'
until browned. In a large sauce pan, put the roast vegetables and
cabernet and bring the wine down sec. Add the vinegar, Worcestershire,
anchovies and brown sugar. Simmer until thick and puree. To the
puree, add the 1 gallon demi-glace and simmer to taste and consistency.