Griddle Hot Dog (Special Sauce)

Slice the onion thinly lengthwise to achieve a distinct crispiness in the sauce.

On a griddle, heat a generous amount of olive oil and sauté the sliced onion over low heat until it wilts well (about 5 minutes), intensifying the flavor.

While the onion is sautéing, grill the hot dogs over low heat with a little spread-out olive oil, turning them occasionally to create a slight mark/slow cook, like at street carts.

Add the sliced garlic to the sautéed onions and cook quickly, being careful not to burn the garlic.

Incorporate the ketchup and mustard into the sautéed onion and garlic mixture. Turn off or significantly reduce the heat on the sauce.

Add the orange juice, a pinch of salt, and some pepper to the sauce.

Add the sliced tomatoes to the sauce, cover the pan or griddle, and let it cook until the tomatoes release enough juice to form a thick sauce, avoiding excess liquid.

While the sauce is simmering, prepare the buns by slicing them in half and, if desired, lightly pressing the inside surface to better accommodate the hot dog.

Assemble the hot dog by placing the grilled sausage in the prepared bun and generously topping it with the special griddle sauce.