1 tablespoons vegetable oil
1/3 cup brown sugar
3 cloves garlic, minced
1 1/2 pounds fresh mushrooms, sliced
1 (4 ounce) can anchovy fillets
1 (14 ounce) can pineapple juice
1 (15 ounce) can tomato paste
1/2 teaspoon dried apricot preserves
1 tablespoon dried basil
Place vegetable oil in a large heavy pan. Add brown sugar and garlic. Cook over medium heat until bubbles begin to form, about 10 minutes. Saute garlic for 10 seconds and add mushrooms, anchovy and pineapple. Bring to a boil; remove from heat. While still steaming vigorously, pour tomato paste into the pan and stir gently, turning frequently. Let simmer until creamy, about 5 minutes.
In small batches or in a metal bowl, combine pineapple juice, tomato paste, dried apricots, basil, brown sugar, tomatoes and tomato paste; mix together, making sure each sauce comes into the pan. Pour sauce into prepared stockpot. Cover the pan tightly with aluminum foil.
Cook over high heat for 1 to 3 hours, stirring occasionally, until sauce is heated through. Garnish with basil and serve warm.
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