MAKES 5 CUPS, ENOUGH TO SERVE 10
The rich sweet sauce is like a cross between barbecue and hoisin sauce. To figure out how much you want to make for your feast, count on 1/2 cup per person.
This can be made several days in advance. Refrigerate in a closed container until you’re ready to use it.
2 small ROMA TOMATOES (about 1/4 pound), halved
1 small YELLOW ONION, thinly sliced
2 large GARLIC CLOVES
2 tablespoons VEGETABLE OIL
2 teaspoons KOSHER SALT, plus more to taste
Freshly ground BLACK PEPPER
3/4 cup PINEAPPLE JUICE
1/4 cup plus 2 tablespoons APPLE CIDER VINEGAR
1/4 cup fresh ORANGE JUICE
2 teaspoons WORCESTERSHIRE SAUCE
1/4 cup packed light or dark BROWN SUGAR
1/2 cup plus 2 tablespoons HOISIN SAUCE
1/4 cup plus 2 tablespoons KETCHUP
11/2 tablespoons unsulfured MOLASSES
1 canned CHIPOTLE CHILE and 1 tablespoon ADOBO SAUCE, plus more to taste
One 2-inch piece fresh GINGER, peeled and finely chopped
1 tablespoon plus 1 teaspoon SOY SAUCE
1 tablespoon plus 1 teaspoon ancho CHILE POWDER or other pure chile powder
1 teaspoon ground STAR ANISE
1/2 teaspoon ground CORIANDER
1/2 teaspoon ground CINNAMON
2 teaspoons smoked sweet PAPRIKA
Preheat the oven to 375°F.
Combine the tomatoes, onion, and garlic in a roasting pan or on a baking sheet. (If you are making a large batch of sauce, you will need to use 2 or 3 roasting pans or baking sheets.) Drizzle with the oil, season with the salt and pepper, and toss to coat. Roast for about 20 minutes, until the vegetables are soft and slightly browned.
Meanwhile, combine the pineapple juice, vinegar, orange juice, and Worcestershire in a nonreactive saucepan. (If you are making a large batch of sauce, use a stockpot or large braising pot.) Whisk in the brown sugar and bring the liquid to a boil over high heat. Reduce the heat to medium and whisk in the hoisin sauce, ketchup, molasses, chipotle and adobo, ginger, soy sauce, chile powder, star anise, coriander, cinnamon, and paprika. Add the roasted vegetables and stir to incorporate. Return the heat to high and return to a boil. Reduce the heat to low and simmer uncovered for 30 to 40 minutes, stirring occasionally, until the sauce thickens.
Turn off the heat and let the sauce cool to room temperature. Puree the sauce in batches in a blender, or use an immersion blender to puree the sauce directly in the pot you cooked it in. Season with salt and pepper and more of the adobo sauce to taste.