1 Can (28 Ounces) Whole Peeled Tomatoes
2 - 3 Cloves Garlic
1 - 2 Tablespoons Liquid Smoke
1/4 Cup Cider Vinegar
3 Tablespoons Molasses
1/3 Cup Honey
1 teaspoon Brown Mustard
1 teaspoon Worcestershire Sauce
1/4 Cup Brown Sugar
1 teaspoon Allspice
1 teaspoon Onion Powder
1/2 teaspoon Beef Bullion
1 Pinch Ground Chile (such as chipotle or cayenne)
Salt - to taste
Black Pepper - to taste
Drain tomatoes, reserving liquid. Remove cores and seeds from the tomatoes and place in a food processor along with the reserved liquid. Peel the garlic cloves and add to the processor. Puree until smooth and strain through a mesh strainer into a small saucepan.
Add remaining ingredients and whisk to combine. Start with 1 Tablespoon of liquid smoke and adjust to taste. Heat over medium-high heat till mixture comes to a boil then reduce heat to medium-low and simmer for about 30 minutes.