Not only does barbeque mean different things in different parts of the country, barbeque sauce means different things. In some areas, sauce could be a yellowish color – mostly mustard-based. Some are mostly oil-based. I prefer, as do most of my children, a tomato-based barbeque sauce. Below is my standby, which I will adapt as fresh, local tomatoes become more readily available.
1 can condensed tomato soup
1 15 ounce can tomato sauce
½ cup molasses
½ cup vinegar (I use apple cider vinegar)
½ cup packed brown sugar
Onion powder to taste (usually at least 2 teaspoons) – can utilize ½ finely chopped onion but my kids don’t like chunky bbq
Garlic powder to taste (usually at least 2 teaspoons) – can utilize 2 cloves finely minced garlic or 1 clove smashed garlic left in sauce
1 teaspoon ground mustard
2 teaspoons worcesthire sauce
1 teaspoon paprika
½ teaspoon freshly ground pepper
1 teaspoon sea salt or kosher salt
Put all items in sauce pan and simmer for one hour. Use hot or immediately refrigerate. Can be stored for up to four weeks in refrigerator.
