| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | about 4 cups |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | about 4 cups |
Ingredients
- 2 tablespoons vegetable oil, like soy, corn or peanut
- 1/2 medium Spanish onion, chopped
- 6 cloves garlic, minced
- Pinch of crushed red pepper
- 1 tablespoon tomato paste
- 1 (28-ounce) can whole, peeled tomatoes (with puree), pureed in a blender
- 1 cup plus 2 tablespoons red wine vinegar
- 1 cup firmly packed light brown sugar
- 1 1/2 teaspoon kosher salt
- Freshly ground black pepper
Instructions
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic and crushed pepper and cook, stirring frequently, until fragrant, about 45 seconds. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the tomatoes, vinegar, sugar, and salt and bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and reduced to about 4 cups, about 25 minutes. Season with pepper to taste. Use now, or store, covered in the refrigerator for up to 3 days or freeze for up to 1 month.
- Copyright 2001 Television Food Network, G.P. All rights reserved
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 149 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 30 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 407 mg |
| Serving Size | 1 of 8 servings |
| Calories | 149 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 30 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 407 mg |
Reviews
I used extra onions, more garlic than called for and even threw in a jar of ready made bbq sauce, and the chicken I barbecued was still pretty bland.
amc1975 has a good idea, add shallots/liquid smoke, should “kick it up” some.
I didn’t have a full can of tomatoes so i used ketchup for the other half. I also added smoked paprika and a bit of chili powder! Hmmmm.
This recipe was delicious and simple. It will be a summer staple! I tweaked it a bit due to the fact that my son is allergic to garlic: I used a whole onion instead of a half and I added a finely minced shallot in place of the garlic. Also, when it was done cooking, I added it back to my blender and blended it with a tsp of xanthan gum for 2 minutes. This gave it a perfect texture for spreading on meat!
DH thinks we should add some liquid smoke next time to give it a little smokiness, but I think it was perfect. A little spicy and a little sweet. I’m in barbeque heaven!
A tad too much tomato. Needs to be refined to make a really good sauce
no hassle with ingredients. You can find all the ingrediants in your pantry and kids will love it. It’s kind of ketchuppy…
many others better
This sauce is very good and very easy to make! It has just the right amount of spice and sweetness that goes perfect with ribs. I highly recommend it.