1 | tablespoon extra virgin olive oil |
| 1 | large onion, diced, about 1 1/2 cups |
| 1 1/4 | pounds plums, pitted and chopped |
| 1 | large tomato, peeled, seeded and diced, about 1 cup |
| 2 | tablespoons balsamic vinegar |
| 1 | tablespoon molasses |
| 1 | tablespoon brown sugar |
| 2 | tablespoons ketchup |
| 1/2 | teaspoon salt |
INSTRUCTIONS
| 1. | Heat olive oil in a saucepan over medium high heat and add onion; cook until slightly softened, about 3 minutes. Add remaining ingredients, bring to a boil, and simmer, uncovered, for about an hour. Puree using a stick blender and pour into a covered container to store in the refrigerator for up to 4 months. Variation: If you want a pure plum flavor, skip the tomato and ketchup, and add a little mustard and some ginger.
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