1 tbls coconut oil
1 medium onion, minced
28 oz can whole tomatoes in juice
8 oz can tomato sauce
3/4 cup apple cider vinegar
1/2 cup honey
1 tbls maple syrup
1 tbls molasses
Juice from 1/2 fresh squeezed orange
1 tbls paprika
1 tbsp chili powder
2 tsp liquid smoke
2 tsp ground black pepper
1 tsp sea salt
1 tsp coconut aminos
2 tbls dijon mustard
1 bay leaf

1 tbls coconut oil 1 medium onion, minced 28 oz can whole tomatoes in juice 8 oz can tomato sauce 3/4 cup apple cider vinegar 1/2 cup honey 1 tbls maple syrup 1 tbls molasses 1 tbls paprika 1 tbsp chili powder 2 tsp liquid smoke 2 tsp ground black pepper 1 tsp sea salt 1 tsp coconut aminos 2 tbls dijon mustard 1 bay leaf

In large sauce pot, melt coconut oil over medium heat. Add in onions and cook until translucent. Add in all other ingredients and stir to combine. Bring to a boil then reduce heat to low and simmer for 1 hour, stirring occasionally to break up whole tomatoes. If you like your sauce a little sweeter, you can add in 2 more tablespoons honey. If you like more of a kick, add 1/2 tablespoon more chili powder. Use an immersion blender to smooth out sauce.