Naturally Smoked Tomato BBQ Sauce
- 1 cup wood chips, such as maple or apple
- 1 large onion
- ¼ cup oil
- 2 teaspoons salt, divided
- 4 cloves garlic, peeled, minced
- 2 pounds heirloom tomatoes, seeds removed
- 3 teaspoons paprika
- 2 teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- ¼ teaspoon crushed red pepper flakes
- ½ cup sorghum, or maple syrup
- ⅓ cup molasses
- ¼ cup white vinegar
- 2 Tablespoon apple cider vinegar
- ¼ cup olive oil, optional if canning
- Quarter the onion and smoke it on the grill for about an hour. It will be light brown and smell amazing.
- Once the onion has cooled, chop it and sauté it in a saucepan with ¼ cup of oil and ½ teaspoon salt over medium-low heat, until it has caramelized, about 10-15 minutes.
- Toss the minced garlic into the onions and cook for another minute.
- Slice the tomatoes and scoop out the seeds. Chop them and add them to the onions along with the paprika, black pepper, cayenne, red pepper flakes, and salt.
- Cook the tomatoes over low for about 30 minutes, stirring frequently.
- Measure out the sorghum, vinegar, and apple cider vinegar into the pan.
- Cook, uncovered for 2-3 hours, or until the sauce has thickened.
- Stir in the olive oil and puree the sauce with a blender.
- Canning Instructions: (At your own risk, this is an untested recipe.)
- Water bath can half pints for 20 minutes or pressure can half pints at 10 pounds of pressure for 15 minutes. Follow manufacturers instructions and standard canning practices.
Recipe by Reformation Acres at https://www.reformationacres.com/2016/10/the-secret-to-smoked-bbq-sauce-without-using-liquid-smoke.html