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Barbecue Sauce - Garden Tomatoes - mfreel got me moving

post #1 of 5
Thread Starter 

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.

 

Disco

post #2 of 5

Give it some time and a few tweeks and you will have it:pot:

Happy smoken.

David

post #3 of 5
Thread Starter 
Quote:
Originally Posted by themule69 View Post
 

Give it some time and a few tweeks and you will have it:pot:

Happy smoken.

David

Thanks, David. The best part of cooking is the constant tweeking.

 

Disco

post #4 of 5
Looks good Disco! Tweeking is much better than "twerking" trust me! Lol

Kat
post #5 of 5
Thread Starter 
Quote:
Originally Posted by KathrynN View Post

Looks good Disco! Tweeking is much better than "twerking" trust me! Lol

Kat

Sadly, until recently, I didn't know what twerking was. Obviously, it is one of the few things that wouldn't be better with bbq sauce.

 

Disco

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