• No Products in the Cart

Homemade BBQ Sauce and Homemade Ketchup

It is no surprise to any regular readers that I favour homemade over everything else. The reasons for this are many, here are some of the main ones; I love to romanticise the process of homemade, homemade gives me a warm feeling inside, homemade fills me with satisfaction, and you know exactly what is in homemade. When it comes to BBQ sauce you can add another reason, I am allergic to peppers and therefore allergic to paprika. As with all allergies this has become worse over the years, at the same time companies have decided to add paprika as a colourant to almost everything from crisps to Cadbury’s creme eggs, the later is truly depressing. My personal favourite is an ingredients label that simply reads ‘spices’, that one is not really worth the risk either. I have been locked out of the ‘off the shelve’ BBQ sauce market for quite some time. It has taken me many years to develop a recipe I am happy with, just the right amount of tang compared with tomato and sweetness. This is a recipe that requires patience so settle in with a book and some warm slippers at the kitchen table, you can’t rush this. This is a 2 in 1 recipe as you can also make tomato sauce and turn half into BBQ sauce.
you will need; (tomato sauce)
2 tins of chopped tomatoes
3tbsp cider vinegar
40g brown sugar 
1tsp salt
A little sunflower oil 
1 stick of celery 
a healthy pinch of black pepper 
1/2 tsp mixed spice
2 shallots 
(BBQ Sauce)
1 garlic clove
1 onion
2 tbsp olive oil 
3tbsp Worcestershire Sauce (I used the vegetarian one)
4tbsp honey 
1tbsp cider vinegar
1tbsp brown sauce (optional)
200g of the tomato sauce you have made
  1. Roughly chop the shallots and celery and fry until soft. Place the softened mixture into a food processor/blender with half of the tomatoes (due to space in the blender). Blend until smooth and place in a large saucepan. Blend the other half of the tomatoes and  add to the pan.
  2. Add the rest of the ingredients to the pan and cook on a low heat for at least 30 mins until reduced to a thick sauce. Mine took about 40 minutes.
  3. The next stage is a matter of preference, if you require a smooth sauce, more like the ones you buy in the stores pass the mixture through a sieve. I tend to do this but I hod back the 200g of the sauce I need for the BBQ sauce as I like that to be a little lumpier. Store and cool in sterilised bottles with a seal.
  4. Finely dice your onion, teeny tiny onion bits people. Crush the garlic clove and fry these in the olive oil until soft, really soft, do this over a low heat. You really don’t get to rush this recipe.
  5. Once soft add the rest of the ingredients, including the tomato ketchup. Simmer on a very low heat until you have a thick sauce.

December 23, 2014
December 29, 2014