Tomato BBQ Sauce Recipe
Tomato BBQ Sauce Recipe is a homemade sauce made from fresh tomatoes, spices, and seasonings to create a smoky, sweet, and tangy flavor. I made this recipe because I wanted to recreate a rich BBQ sauce I once tasted. My previous experience in making tomato based sauces helped me balance the flavors.
Equipment
- Medium saucepan
- Wooden spoon or silicone spatula
- Blender or immersion blender
- Measuring cups & spoons
- Knife and cutting board
Ingredients
- 2 cups fresh ripe tomatoes chopped
- 3 tbsp tomato paste
- 3 tbsp apple cider vinegar
- ¼ cup brown sugar packed
- 2 tbsp honey or molasses
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tbsp liquid smoke
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp mustard powder
- ½ tsp black pepper
- Salt to taste
- 1 tbsp chili powder
- ½ cup Louisiana style hot sauce
- 1 tbsp Worcestershire sauce
Instructions
Prepare The Tomatoes
- Rinse the fresh tomatoes and chop them into small pieces. Set them aside for later.
Cook The Base
- Heat some olive oil in a medium saucepan over medium heat. Add the chopped tomatoes along with the tomato paste. Let them cook for about 5–7 minutes, until the tomatoes soften and release their juices.
Add The Sweeteners And Vinegar
- Stir in the brown sugar, honey (or molasses), and apple cider vinegar. Mix everything together so the sugar dissolves and the flavours start to meld.
Season The Sauce
- Add Worcestershire sauce, smoked paprika, garlic powder, onion powder, mustard powder, black pepper, chili powder, and salt. Give it a good stir and let it simmer for about 5 minutes so the spices fully bloom.
Blend And Finish
- Take the saucepan off the heat. Use an immersion blender or carefully transfer to a regular blender to puree the sauce until it’s smooth. Return it to the heat, add liquid smoke and Louisiana-style hot sauce, then simmer gently for another 10–15 minutes, stirring now and then, until it thickens slightly.
Cool And Store
- Let the sauce cool a little. Taste it and adjust the seasoning if needed. Pour it into a jar or airtight container. Keep it in the fridge for up to two weeks, or freeze it for longer storage.