- Feb 19, 2009
- 12
- 10
I had a good time this weekend making some homemade sauce in preparation for next weekend, when we'll be having ~20 people over for some 7/4 BBQ. I've only made sauce once before, never really found a recipe, and have a decent foundation in cooking so I decided to make it up as I went along. No pics (It just looks like sauce), but here's the recipe I used. Let me know if you have any input. I'll include measurements when possible, but I cook by the "eyeball test" a lot and didn't measure everything.
1 15 oz can generic tomato sauce
1 6oz can generic tomato paste
1 medium shallot
3 medium cloves of garlic + 1 bulb of garlic
apple juice
cider vinegar
white pepper
paprika
salt
cayenne pepper
ginger (ground or fresh grated)
honey
whole cloves, about 10
1 stick cinnamon/cassia
1 bay leaf
molasses
brown sugar
Finely dice the shallot and saute over medium heat for 2-3 minutes. Mince the 2 cloves of garlic and add to the saute. Cook for an additional 1-2 minutes.
Add the tomato sauce and puree, and stir until thick and smooth.
Add cider vinegar, apple juice, and honey to taste. In my batch, the sauce was what I considered to be a "medium body" tomato similar to a Texas-style sauce.
Add paprika, white pepper, ginger, and a pinch of salt and stir. Add molasses and brown sugar to taste.
Add additional cider vinegar and/or apple juice to achieve desired taste and consistency. For me, it was too apple-y b/c of too much juice and wasn't as thin as I wanted, so I added more cider vinegar and some molasses and it turned out nicely with a thinner, Kansas City-style consistency.
Add cloves, cinnamon/cassia, and bay leaf and simmer over low heat.
While the sauce is simmering, crank up the oven to about 350*. Cut the pointed end off of the bulb of garlic, drizzle with olive oil, and roast about 40 minutes or until golden, soft, and mellow.
Add the roasted garlic to the sauce and simmer for an additional 30 minutes.
Pull the sauce off the heat, remove the cinnamon/cassia and bay leaf, and run through a strainer to filer out the other bits and pieces.
Considering I don't really know what I'm doing and it was a first effort, it turned out nicely!
1 15 oz can generic tomato sauce
1 6oz can generic tomato paste
1 medium shallot
3 medium cloves of garlic + 1 bulb of garlic
apple juice
cider vinegar
white pepper
paprika
salt
cayenne pepper
ginger (ground or fresh grated)
honey
whole cloves, about 10
1 stick cinnamon/cassia
1 bay leaf
molasses
brown sugar
Finely dice the shallot and saute over medium heat for 2-3 minutes. Mince the 2 cloves of garlic and add to the saute. Cook for an additional 1-2 minutes.
Add the tomato sauce and puree, and stir until thick and smooth.
Add cider vinegar, apple juice, and honey to taste. In my batch, the sauce was what I considered to be a "medium body" tomato similar to a Texas-style sauce.
Add paprika, white pepper, ginger, and a pinch of salt and stir. Add molasses and brown sugar to taste.
Add additional cider vinegar and/or apple juice to achieve desired taste and consistency. For me, it was too apple-y b/c of too much juice and wasn't as thin as I wanted, so I added more cider vinegar and some molasses and it turned out nicely with a thinner, Kansas City-style consistency.
Add cloves, cinnamon/cassia, and bay leaf and simmer over low heat.
While the sauce is simmering, crank up the oven to about 350*. Cut the pointed end off of the bulb of garlic, drizzle with olive oil, and roast about 40 minutes or until golden, soft, and mellow.
Add the roasted garlic to the sauce and simmer for an additional 30 minutes.
Pull the sauce off the heat, remove the cinnamon/cassia and bay leaf, and run through a strainer to filer out the other bits and pieces.
Considering I don't really know what I'm doing and it was a first effort, it turned out nicely!
