Sweet and Sour Sauce (Meatballs)

A sauce forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Sweet and Sour Meatballs, where it is originally used.

Ingredients

• 2 tbsp. (30 ml) canola oil
• 1 medium yellow onion, minced
• 1 15-oz. (430 g) can tomato sauce
• the juice of 1 lemon (about 2 tbsp. (30 ml))
• ¼ cup (60 ml) firmly packed dark brown sugar
• Kosher salt and freshly ground black pepper, to taste

Method

1. Prepare the sauce: in a large Dutch oven, heat the oil, then sauté the minced onion over medium heat until tender and golden, 8 to 10 minutes.
2. Add the tomato sauce, and rinse out the can with ½ cup (120 ml) water to loosen any sauce that remains, adding that liquid to the pan.
3. Stir in the lemon juice and brown sugar.
4. Bring to a simmer, uncovered, over medium heat.
5. Remove from the heat and set aside.