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Quick Barbeque Sauce

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  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: about 4 cups
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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


  1. 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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