Sherry Vinegar-Brown Sugar BBQ Marinade
Adapted from a recipe by Bobby Flay, "Boy Meets Grill"

2 tb olive oil
2 shallots; coarsely chopped
4 cloves garlic; coarsely chopped
1 c sherry vinegar
1/4 c dark brown sugar
6 plum tomatoes; coarsely chopped
11/2 c low sodium canned chicken stock
1 tb Spanish paprika
kosher salt
freshly ground pepper

Heat olive oil in a medium saucepan over medium-high heat until almost smoking and cook the shallots and garlic until soft, 4 to 5 minutes. Add the vinegar and reduce by half. Add the brown sugar, tomatoes, stock and paprika; stir, and bring to a boil. Reduce the heat to medium and simmer for 20 minutes. Transfer the mixture to a food processor and process until smooth. Return the mixture to a clean medium saucepan and cook over low heat until thickened, 15 to 20 minutes. Season with salt and pepper. Let cool at room temperature. May be refrigerated, covered, up to 3 days. Use at room temperature. Makes 2 to 2-1/2 cups.