Achievement Unlocked: From Scratch BBQ Sauce

Anyone who knows Noven, knows that a good BBQ sauce must reside in our home. For some time I’ve had a very tasty recipe which was satisfactory in every way excepting that its ingredient list included bought sauces (ketchup and smoky BBQ). It somehow seemed to defeat the purpose of making our own sauce when we had to buy bottles from the shop to make it…

This year we have had a glut of tomatoes, so it made sense to start to experiment with making it from scratch. I had one failed attempt due to not having some of the (it turns out, vital) ingredients. The sauce was nice enough, but it was not BBQ, more like curry so I resolved to get the missing elements next time I was in Adelaide, and try again.

Yesterday we did a bit of a spring clean of the shadehouse and finally removed 3 of the 4 remaining tomato plants and picked all the fruit off of them. We were left with a large bowl of ripe fruit and a small box of green ones that might be turned into a green tomato chutney if I get adventurous. Today, I used all of the ripe fruits and made a new batch of sauce with all of the ingredients available. Initial taste tests suggest success, although a batch with added chilli has already been requested. It’s truly an amazing feeling to make a sauce from fruits out of your own garden 🙂

BBQ Sauce

Sweet and Tangy BBQ Sauce (adapted from a recipe found on yummly.com)

  • 1/2 tblspn olive oil
  • 1/4 onion, diced
  • 1 clove garlic, chopped
  • 1/2 tspn cumin (will put in less next time)
  • 8 oz tomato puree
  • 2 tblspn brown sugar
  • 1 tblspn cider vinegar
  • 1 tblspn molasses
  • 2 tspn Worcestershire sauce
  • 1 tspn mustard (I had French)
  • 1 tspn salt
  • 1 tspn liquid smoke

I started with all the ripe tomatoes and cut them in quarters or halves depending on their size then put them on medium-high heat to cook and reduce the liquid until they were of a sauce like consistency. I passed them through a sieve to remove the seeds and skins and then weighed the resulting puree. It turned out I had enough to make 4 times the recipe so the maths for the ingredients was easy.

Saute the onions in the oil in your sauce pan and then when they are transparent, add the garlic. Cook for a couple of minutes more then add all the rest of the ingredients and cook until thickened to your liking. Puree with a stick blender to smooth out the onions/garlic and bottle immediately in clean bottles with resealable lids.

 

 

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