I saw a post by mfreel where he made barbecue sauce using fresh tomatoes (http://www.smokingmeatforums.com/t/150476/first-try-at-bbq-sauce-recipe-with-fresh-tomatoes#post_1071767).
It got me going because I had been looking at a recipe on the Bernardin canning site and I had a few pounds of tomatoes that I had picked before the frost and had just reddened.
So, thanks to mfreel I got off my posterior and got to it.
I changed the recipe and technique from the site as it had what I considered some unnecessary work and didn't have quite the spice profile I wanted.
I started by cutting 5 pounds of tomatoes into quarters, cutting out the stem cores. I did not peel or seed them. I mixed in 1 cup of chopped onion, two cloves chopped garlic, 1/2 tablespoon dried chilies and 1 teaspoon celery seed in a stainless steel pot.
I boiled it lightly for 30 minutes to break it down.
The I put it through the mill attachment on my Kitchen Aid.
The liquid and milled pulp went back into the saucepan. I added:
1/2 cup soy sauce
1 tablespoon chili powder
1/4 cup molasses
3/4 cup brown sugar
1 tablespoon salt
1/2 tablespoon dry mustard
2 1/2 teaspoons mace
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 cup white vinegar
1/4 cup apple cider vinegar
1/4 cup lemon juice
Back on the heat to slow boil with stirring regularly.
1 hour 40 minutes later I had a nice thick tasty barbecue sauce.
The verdict: I don't like this as much as my Passing Wind Estates Barbecue Sauce but I have been messing with that recipe for decades getting it just the way I like it. This is my first attempt at making sauce from fresh tomatoes and I am pleased the way it turned out. I agree with mfreel that it needs experimenting and additives. I'm thinking some rum at the end next time.
Thanks again for the kick in the pants, mfreel.