One point per 1/4 cup.  This is not Core, must use WPA.

2 large onions chopped                           1 Tbsp liquid smoke
2 cups tomato puree                              1 1/2 cups tomato juice
1/2 cup molasses                                   3 Tbsp Dijon mustard
1/3 cup pack brown sugar                        2 Tbsp cider vinegar
1 1/2 Tbsp chili powder                           1 tsp ground black pepper
1/2 tsp hot-pepper sauce

Coat a large nonstick skillet with nonstick spray.  Add the onions and 1/2 Tbsp liquid smoke.  Cook over med heat, stirring occationally, for 6 minutes, or until the onions soften.  Add the tomato puree, tomato juice, moasses, mustard, brown sugar, vinegar, chili powder, black pepper, hot-pepper sauce, and the remaining liquid smoke.  Stir to combine well.  Reduce heat to med low.  Cook, stirring occationally, for 20 minutes or until sauce is thickened.  Makes about 4 cups.