Fresh Tomato Barbecue Sauce begins it’s journey starting from garden vine-ripe tomatoes and ends up saucing your favorite grilled barbecue.
Fresh Tomato Barbecue Sauce
By Sue Lau | Palatable Pastime
Fresh Tomato Barbecue Sauce is my recipe of the day. I enjoy making bbq sauce from scratch from various starting points–> ketchup to tomato sauce all the way down to fresh ripe garden tomatoes.
This is the ultimate starting point when making a sauce and can use up those extra tomatoes you have piling up.
The recipe itself makes one quart jar plus one pint jar. This is only suitable for canning using pressure canning techniques (not water bath). But you can feel free to refrigerate or freeze as you wish.
Fresh Tomato Barbecue Sauce
I brushed this on some pork steaks which I grilled up. They are a favorite of mine and are something we ate a lot of when we lived around St. Louis.
You can just as easily use this with anything else you might use barbecue sauce for, from grilled chicken to ribs to pulled pork sandwiches.
The flavors overall are brown sugar and molasses, which is a pretty middle of the road sauce for me.
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Fresh Tomato Barbecue Sauce
Fresh Tomato BBQ Sauce
Equipment
- Food Processor
Ingredients
- 5 pounds fresh ripe tomatoes (cored)
- 1 large onion (chopped)
- 2 tablespoons chopped garlic
- 2 tablespoons olive oil
- 1-1/2 cups apple cider vinegar
- 1 cup brown sugar
- 1 cup light molasses
- 1/2 cup Louisiana pepper sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon liquid smoke
- 2 tablespoons smoked paprika
- 1 tablespoon chili powder
Instructions
- Saute the onion and garlic in oil to soften.
- Add onion and garlic to tomatoes and puree (in batches if needed).
- Place puree in a deep saucepan with remaining ingredients and stir.
- Bring to a boil, then reduce heat and simmer with a splatter screen, stirring occasionally, one hour or until thickened.
Notes
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Thanks for the recipe Sue. I love BBQ sauce and have a lot of tomatoes to use from my garden. On the fresh tomatoes, do you quarter them and puree whole or do you blanch to remove skin and press out seeds?
No blanching. You won’t notice because the sauce is pureed and thick. Only chop if you need to fit them into your processor, but not necessary otherwise.
Why can’t this recipe be wb?
Use a USDA approved pressure canning method for tomato sauce or barbecue sauce.