Sweet And Tangy Homemade BBQ Sauce

For the bbq sauce:

6 hot house tomatoes

3/4 c water

1 tbsp garlic powder

1 tbsp onion powder

1/4 c white wine vinegar

1 tsp ground mustard

1 tbsp salt

1 tsp pepper

1/4 c sugar

1/4 c brown sugar

1 tbsp paprika

1 tbsp chili powder

1 tsp cumin

1/4  tsp  cayenne pepper

1 tbsp molasses

1 tbsp lea and perrins worcestershire sauce

Small pinch ground clove

Tools needed:

Big stock pot wit lid

Medium stock pot

Fine mesh strainer

Mixing bowl

Rubber spatula

Wire whisk

Sharp knife

Cutting board

Large strainer

Measuring cups and spoons

Cut core out of tomatoes, cut an “X” on opposite side of stem. Blanch in boiling water for 45 seconds to 1 minute. The skin will peel off or wrinkle up when they have been blanched long enough. Carefully place tomatoes in ice water to stop them from cooking and so you can handle them without getting burned. Once cooled, peel skin off the tomatoes.

Place tomatoes in large stock pot, add 3/4 c water. Cover the pot with a lid and bring to a boil. Reduce heat and simmer for 20-30 minutes to break the tomatoes down. Smashing the tomatoes with a potato masher will help break them down sooner.

Once tomatoes have broken down and are very soft, add them to a food processor or blender. Blend tomatoes to puree and strain over the mixing bowl through the fine mesh strainer.

Add strained tomatoes to a 6 stock pot, add the rest of the ingredients. Bring up to a boil and reduce heat to medium low to keep at a simmer. Simmer for 30 minutes to thicken. More or less simmer time will affect the thickness of the sauce. I like to strain the sauce at this point also for a smoother sauce.

This sauce will last in the refrigerator for about 1 week.

Enjoy!

Logan