Strawberry Tomato Barbecue Sauce

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From Berries by Roger Yepsen, WW Norton, 2006

2 tablespoons olive oil
1 small onion, minced
2 cloves garlic, minced
2 cups fresh tomatoes, diced
2 cups strawberries, sliced
2 tablespoons balsamic vinegar
2 tablespoons maple syrup or molasses or honey
2 tablespoons bourbon
2 teaspoons hot sauce
1 teaspoon salt
1 teaspoon finely minced ginger
1/2 teaspoon prepared mustard
1/2 teaspoon Angostura bitters
zest of 1 lemon and 2 tablespoons juice
zest of 1 orange

In a saucepan, saute the onions in olive oil until clear. Add the garlic and saute another minute. Add the other ingredients, simmering and stirring occasionally for 15 minutes, uncovered. Allow the sauce to cool, then pulse for 10 seconds in a food processor. Refrigerate for up to 2 weeks, or freeze to store for longer periods.