A real BBQ must have a sauce. Well, this one, to me, does it. The quantity makes about 1 ½ cup, multiply accordingly if you need more. If you like heat you may add 1 to ½ tsp. of chili powder. Without chili the sauce has a kick and is good for basting and baking meat.
Once I was told that BBQ comes from the French de la barbe a la queue, meaning cutting an animal for roasting from the beard to the tail. It is probably a story but I like it.
- 3 tomatoes, peeled, deseeded and cubed
- ½ tsp of garlic powder
- ¼ cup of white vinegar
- ¼ cup of Worcester sauce
- ¼ cup of brown sugar – Yes, the one mixed with molasses
- 2 tsp of Dijon mustard
- 1 tsp of salt
- ½ tsp of celery salt
- ½ tsp of allspice – pimento
- Juice of ½ a lemon
- 2 tbsps. tomato paste
- 1/3 cup of water
- Place all the ingredients in a pot and bring to a boil.
- Simmer covered for about 30 minutes. Do stir from time to time and add water if needed.
- Smooth the sauce with a mixer or a hand blender