Barbecue Sauce

Summary

Yield
Quart
Prep time
10 minutes
Cooking time
30 minutes
Total time
40 minutes

Description

I love barbecue sauce! There's just nothing else that compares to the delicate flavors of sweetness, spice, and savory all mixed into a beautiful tomato sauce! It's simply amazing to use as a pizza sauce, or on top of meat balls, or to barbecue tofu, and a host of other yummy meals! The only problem I've had is finding a good recipe that doesn't call for exotic things like liquid smoke, smoke flavor, braggs liquid aminos, soy sauce, etc. I don't ever have those things on hand, so I've been really wanting to come up with my own recipe out of things that are always in my cupboard. Finally the opportunity arrived! I was fixing spaghetti and "meat balls" (the millet balls recipe is on this website) for my husband's 30th birthday party, and wanted something besides plain spaghetti sauce to serve with the meat balls. I created my own recipe with great fear and really was almost scared to taste it! But the results were AMAZING! Better than any barbecue sauce I'd ever had before! Everyone at the party loved it, and yes, I used the leftovers as pizza sauce (best pizza ever, I might add!). Some of these ingredients you may not have on hand in your kitchen, but my advice is simply: be brave, substitute something that you DO have on hand, and you might have to share your recipe with me because you love it so much! Have fun! 

Ingredients

1⁄2 c
onion (finely chopped)
4 clv
garlic (minced)
1 can
whole tomatoes (or diced)
6 oz
tomato paste
1⁄4 c
lemon juice
2 T
sesame oil
5 T
sorghum molasses (OR 2 T. dark molasses and 3 T. honey)
1 T
paprika
1 1⁄2 t
salt (add more if needed)
1⁄2 t
oregano
1⁄2 t
marjoram

Instructions

SAUTE onion and garlic in 2 T. water until onion is soft.

BLEND all other ingredients together until smooth.

POUR blender mixture into onion and garlic.

BRING to a boil, stirring occasionally (use lid to prevent splattering).

REDUCE heat to medium-low and simmer 20 minutes. 

POUR into quart jar and refrigerate until ready to use. 

KEEPS one week in refrigerator.