Heavy Tomato Based Barbecue Sauce Recipes

HEAVY TOMATO-BASED BARBECUE SAUCE

Heavy Tomato-Based Barbecue Sauce image

This big batch BBQ sauce recipe came from The Times-Picayune. They say - "Pit master J.T. Handy shared this recipe with Marcelle while at Nicholls State University's culinary school." This sounds like it would be a good match for pork & chicken. Nice thing about sauce like this is it keeps a good long time in the upper back of the fridge. Perfect for a big Fourth of July cookout!

Provided by Busters friend

Categories Sauces

Time 40m

Yield 3/4 gallon

Number Of Ingredients 12

Ingredients

1/2 gallon ketchup
2 1/2 cups apple cider vinegar
1 1/2 cups Worcestershire sauce
1 1/2 cups water
2 cups sugar
4 cups dark brown sugar
1/4 teaspoon salt
1/2 cup yellow mustard
1/3 cup vegetable oil
3 tablespoons chili powder
3 tablespoons paprika
2 tablespoons black pepper

Steps:

Combine the ketchup, cider vinegar, Worcestershire and water. Bring to a simmer to assist in dissolving the sugars. Combine the remaining ingredients and add to the mixture.
Simmer for 15 to 20 minutes over low heat.
Let cool and hold for service at room temperature. Or, the sauce can be stored in an airtight container and refrigerated to use later.

Nutrition Facts : Calories 10579.3, Fat 117.2, SaturatedFat 15.6, Sodium 35702.4, Carbohydrate 2469.5, Fiber 34.4, Sugar 2301.2, Protein 55.6

TOMATO BASED BARBECUE SAUCE

Tomato Based Barbecue Sauce image

I was responsible for this recipe in class. It is not the typical BBQ sauce, but is out of this world. The list of ingredients may be long, but it is well worth it!! The will yield 1 qt of sauce, enough for 3-4 slabs of ribs or 4-6 chickens. It can also be canned. Just follow the instructions for canning high acid foods. This is also a mild sauce, but you may add 1/4 tsp. of cayenne pepper (or to taste) for a hotter sauce. The chiles used in this recipe are the large dried MILD red chiles called California or New Mexico chiles.

Provided by SkinnyMinnie

Categories Sauces

Time 2h

Yield 1 quart

Number Of Ingredients 17

Ingredients

2 tablespoons oil
1 large onion, minced
3 garlic cloves, minced
2 tablespoons fresh ginger, minced
2 lbs tomatoes, roughly chopped or
1 (25 ounce) can crushed tomatoes
1 teaspoon dried oregano, crumbled
4 dried red chilies, seeded and torn into pieces (California or New Mexico)
1 cup cider vinegar
1/4 cup honey
2 tablespoons soy sauce
3 cardamom seeds
5 cloves
1 teaspoon coriander seed
1/2 teaspoon fennel seed
1 (1 inch) cinnamon stick
1 tablespoon mustard seeds

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.

Nutrition Facts : Calories 1137.7, Fat 35, SaturatedFat 4.5, Sodium 3616.7, Carbohydrate 196, Fiber 29.6, Sugar 138.1, Protein 26.4

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