Italian BBQ Sauce
Italian BBQ Sauce features a bold combination of tomato, balsamic vinegar, and herbs like oregano and basil. Brown sugar and Worcestershire sauce add sweetness and depth, while crushed red pepper flakes bring subtle heat. This sauce enhances grilled meats, vegetables, and sandwiches, offering a rich, tangy, and flavorful experience inspired by classic Italian and barbecue traditions.
Equipment
- Medium saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Knife and cutting board (for garlic)
Ingredients
- 1 cup tomato sauce preferably homemade or high quality canned
- ¾ cup ketchup
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper to taste
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
Instructions
- Start by finely chopping the garlic cloves. Get all your liquids and spices measured out so everything’s ready to go.
- Warm up 2 tablespoons of olive oil in a saucepan over medium heat.
- Toss in the minced garlic and cook it for about a minute until you can really smell it but don’t let it turn brown.
- Pour in the tomato sauce, ketchup, balsamic vinegar, Worcestershire sauce, and Dijon mustard. Give it a good stir.
- Add the brown sugar, oregano, basil, red pepper flakes, salt, and pepper. Mix everything together well.
- Turn the heat down to low and let the sauce simmer gently for 15 to 20 minutes. Stir every now and then so it doesn’t stick and the flavours have a chance to blend.
- Give it a taste, then adjust the seasoning if needed maybe a pinch more salt, pepper, or sugar depending on your preference.
- Take the sauce off the heat and let it cool a little before serving. You can use it right away or keep it in the fridge.
Notes
This sauce thickens more as it cools, so if it becomes too thick, stir in a splash of water or extra balsamic vinegar before using.
Also, the flavour improves if you prepare it a day ahead, allowing all the herbs and spices to meld perfectly.