Heat oil in a medium saucepan and saute the onion until softened, about 4 minutes

Stir in the tomato sauce, red wine vinegar, brown sugar, Worcestershire sauce and pepper

Bring to a simmer and cook, uncovered, until thickened, about 30 minutes, stirring occasionally

Let cool, then cover and refrigerate for up to 2 weeks. Yield: 3 cups SUGGESTED USE: Use part of the BBQ sauce as a marinade and some more as a basting sauce and finally, it can also be used as a glaze or dipping sauce after the meat is cooked

Try this on chicken pieces (4 to 6 hours) or boneless breasts (2 to 3 hours).