Preparation:
1. Cook the tomatoes with onion, garlic, thyme and basil in a heavy bottomed saucepan for 25 to 30 minutes.
2. Rub the mixture through a sieve (if you don't want pulp).
Add lemon juice, cider vinegar, brown sugar, paprika, salt and cayenne pepper. Bring to a boil.
3. Pour the sauce into sterilized 1/2-pint jars. Put on lids and process in a boiling water bath (212 degrees F.) for 10 minutes after water reaches boiling point. Store for future use.
4. When it's time to use, spoon the sauce into a saucepan and add 1 tablespoon oil; bring to a boi | 