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Barbecue sauce is not just for pork or chicken! I make baked beans and sloppy joes with it, and even use it as a sauce for grilled portobello mushrooms.

Ingredients

  • 1 medium onion, minced
  • 1 clove garlic, minced
  • 1 cup tomato sauce
  • ¼ cup apple cider vinegar, plus more as needed
  • 3 tablespoons vegan Worcestershire sauce, or 2 tablespoons low-sodium soy sauce
  • 2 tablespoons pure maple syrup
  • 2 tablespoons unsulphured molasses
  • 3 tablespoons prepared yellow mustard
  • freshly ground black pepper

Instructions

  1. Sauté the onions in a large saucepan over medium heat, stirring occasionally, for 7 to 8 minutes, until they start to turn brown and translucent. Add water 1 to 2 tablespoons at a time as needed, to keep the onions from sticking to the pan. Add the garlic and cook for 1 minute more.
  2. Stir in the tomato sauce, vinegar, Worcestershire sauce, maple syrup, molasses, mustard, pepper to taste, and 1 cup of water, and bring to a boil over high heat. Reduce the heat to low and simmer, stirring often to prevent scorching, for about 45 minutes, until thickened. Taste and adjust the seasoning. If desired, transfer the sauce to a blender and puree until smooth (or use an immersion blender).
  3. Store in an airtight container in the refrigerator for up to 7 days.

Comments (3)

(5 from 2 votes)
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Joyce Taron1 month ago
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I have made this BBQ sauce many times. It is reliably yummy. Thank you, Del.

Tracy M2 months ago
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How can this yield 2 3/4 cups from 1 cup of tomato sauce and 1 cup water?

Joyce Taron1 month ago
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It must be all the onion?

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