Quick Barbeque Sauce

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
about 4 cups

Ingredients
  • 2 tablespoons vegetable oil, like soy, corn or peanut
  • 1/2 medium Spanish onion, chopped
  • 6 cloves garlic, minced
  • Pinch of crushed red pepper
  • 1 tablespoon tomato paste
  • 1 (28-ounce) can whole, peeled tomatoes (with puree), pureed in a blender
  • 1 cup plus 2 tablespoons red wine vinegar
  • 1 cup firmly packed light brown sugar
  • 1 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • Copyright 2001 Television Food Network, G.P. All rights reserved
Directions

Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic and crushed pepper and cook, stirring frequently, until fragrant, about 45 seconds. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more.

Add the tomatoes, vinegar, sugar, and salt and bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and reduced to about 4 cups, about 25 minutes. Season with pepper to taste. Use now, or store, covered in the refrigerator for up to 3 days or freeze for up to 1 month.


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