Barbeque Sauce From Fresh Tomatoes Recipe 45

FRESH TOMATO BBQ SAUCE

Steps:

• 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.

TOMATO BASED BARBECUE SAUCE

Steps:

• Heat the oil in a large saucepan over medium high heat.
• Add the onion, garlic and ginger.
• Saute until the onion is translucent, about 5 minute.
• Add the tomatoes, oregano, chile pieces, vinegar, honey, and soy sauce.
• Stir to combine and lower the heat to medium low.
• Grind the whole spices (cardamom, cloves, fennel, cinnamon stick, and mustard seeds) in a spice grinder or for a workout in a mortar.
• Add the spices to the sauce.
• Simmer, stirring frequently to prevent sticking, until the sauce is thick and tasty, up to 2 hours.
• Strain sauce or put through a fine disk of a food mill.
• Use immediately or refrigerate for short term use. Can also be canned.

QUICK BARBEQUE SAUCE

Steps:

• 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.
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BARBEQUE SAUCE FROM FRESH TOMATOES RECIPE - (4/5)

Steps:

• *Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes. 1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions. 2. Combine prepared tomatoes, celery, onions, and peppers. Cook until vegetables are soft (about 30 minutes). Puree using a fine sieve, food mill, food processor or blender. Cook until mixture is reduced to about one half, (about 45 minutes). 3. Tie peppercorns in a cheesecloth bag; add with remaining ingredients and cook slowly until mixture is the consistency of catsup, about 1½ to 2 hours. As mixture thickens, stir frequently to prevent sticking. Remove bag of peppercorns. 4. Fill hot sauce into clean, hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids. 5. Process in a boiling water canner 20 minutes for half pint or pint jars. Let cool, undisturbed, 12 to 24 hours and check for seals.

BASIC BARBEQUE SAUCE

Steps:

• Stir ketchup, tomato-vegetable juice cocktail, molasses, Meyer lemon juice, Worcestershire sauce, brown sugar, onion, garlic, and black pepper together in a bowl.
• Cover bowl with plastic wrap and refrigerate to let the flavors blend, at least 45 minutes.

FRESH TOMATO SAUCE

Steps:

• In a large saucepan, heat oil over medium heat; add tomatoes, onions, green bell peppers, garlic, white wine and salt and pepper to taste.
• Mix ingredients well; cover and simmer for 30 minutes. Serve.

CURRIED TOMATO BARBEQUE SAUCE

Steps:

• In a small saucepan cook curry powder and oil over moderate heat until mixture begins to sizzle. Cook mixture, stirring, 1 minute, and stir in remaining ingredients. Cook sauce, stirring, until smooth, about 10 minutes.

TEXAS-STYLE BBQ SAUCE

Steps:

• In a large saucepan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend.

CLASSIC BARBECUE SAUCE

Steps:

• In a medium saucepan, heat oil over medium. Add onion and cook until completely soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute.
• Add tomato paste and mustard; cook, stirring constantly, until paste turns a brick-red color, about 5 minutes. Add 2 cups water, tomato sauce, molasses, Worcestershire, vinegar, salt, and pepper and stir until smooth.
• Bring to a simmer; reduce heat to low and partially cover. Simmer, stirring occasionally, for 2 hours (thin with water if sauce becomes too thick). Season to taste with vinegar, salt, and pepper. Let cool completely before using.