Start with 1/8 cup light brown sugar, 1/2 cup ketchup, 1 Tbs. mild molasses, 3/8 cup distilled white vinegar, 1/2 medium onion, chopped, 1/2 Tbs. chili powder, 1/2 Tbs. paprika, 1/2 tsp. salt, 1 tsp. ground black pepper, 14 oz. can whole tomatoes, and 2 large garlic cloves, minced.
Heat two tablespoons of oil and add chopped onion and minced garlic. Cook until tender.
Putting the canned tomatoes aside, whisk the ingredients together and pour into the saucepan. Add the tomatoes with the juice in the can. Optionally, you can add 1/8 cup orange juice (or my favorite, pineapple juice) at this point. Stir over high heat until ingredients are integrated and begins to boil.
Reduce heat to low and allow to simmer uncovered. Simmer for two or more hours (stirring occassionally) until the sauce thickens to the desired level.
Although, the onions and tomatoes have probably disintegrated into the sauce, let the sauce cool a bit and pour into a bar blender for a quick puree.
This final barbecue sauce is rich and flavorful. I find that it start out with a sharp tangy flavor from the tomatoes followed by sweet molasses and punctuated with chili pepper spices at the end. Adding liquid smoke and other flavorings (or removing the spices) will tailor the sauce to your tastes.
|2 Tbs. oil||cook until tender||combine and bring to boil||simmer until reduced||puree|
|2 large garlic cloves, minced|
|1/2 medium onion, chopped|
|1/2 cup ketchup||whisk|
|3/8 cup distilled white vinegar|
|1/8 cup light brown sugar|
|1 Tbs. mild molasses|
|1/2 Tbs. chili powder|
|1/2 Tbs. paprika|
|1/2 tsp. salt|
|1 tsp. ground black pepper|
|14 oz. can whole tomatoes|