Prep Time: 30 minutes
Cook Time: 2-3 hours
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My daughter and I LOVE barbecue sauce. We especially love our sauce to have flavor depth and a slight kick. This sweet vedalia sauce is sure to do just that! While most barbecue sauce recipes call for a tomato base, I use a fresh tomato and onion base. I use half of a large, sweet Vidalia onion, which gives the perfect amount of sweet Vidalia flavor. Although I prefer to make fresh tomato paste, it can be time consuming! Canned tomato paste works just fine for this recipe.
I use another ingredient that you may not commonly see. I use a small (or half of a medium-large) lemon and juice it into the sauce. I usually do this by squeezing the juices into the apple cider vinegar, since it will all go into the same pot. The best part about creating a sauce is that you don’t have to follow a traditional method or set of rules.
You can trade out the apple cider vinegar for a white wine vinegar, and you can also use ketchup in place of the fresh tomatoes. If you prefer a richer and sweeter aroma, try replacing the honey with maple syrup or adding molasses. If you don’t have ground mustard, regular yellow mustard is another classic barbecue sauce enhancer.
The longer you allow your sauce to simmer, the better the flavor and consistency. I simmer my sauce for at least three hours while stirring occasionally. There are so many ways to use your homemade barbecue sauce. My favorite way to enjoy it is with some freshly fried tofu nuggets or almond crusted chicken tenders. This sauce can also be refrigerated and/or frozen for later use. I like to make sauces and broths, then freeze them for later use. Not only is it healthier, but your wallet will thank you; it’s much cheaper. You can also distribute the sauce into small bags, to equal out one serving per bag, and freeze them. When ready to use one, thaw for 15 minutes in lukewarm to room temperature water. This is a way to have fresh sauce without all the yucky preservatives.
Ingredients
- 4-5 medium sized fresh tomatoes
- 1/2 medium-large, sweet Vidalia onion
- 1/4 cup Worcestershire sauce
- 1/4 cup honey
- 1 packed and heaping cup light brown sugar
- 1-1 1/2 cups apple cider vinegar
- 1 small or 1/2 medium-large lemon
- 1 TBSP black pepper
- 1 TBSP paprika
- 1 heaping TBSP ground mustard
- 2 TSP granulated mor powdered garlic
- 2 TSP granulated or powdered onion
- 1 heaping TBSP smoked seasoning OR try with brown sugar bourbon seasoning
These are optional additions, but I used brown sugar bourbon this time. I usually go for smoked seasonings. - Kosher salt to taste
- OPTIONAL (I use it) – 2 TBSP minced garlic
- OPTIONAL (I use it) – 1 can or cup fresh tomato paste
Instructions
First, you’ll want to juice your fresh lemon. I squeeze it right into the measuring cup with the apple cider vinegar, while using a sieve to sift out the seeds and pulp.
Next, cut your tomato and onion small enough to fit your blender or food processor. Blend or process until pureed. If you don’t have either of these two tools, that’s fine. Just steam the veggies in a pot on medium heat and mash them as they soften.
Now, transfer your puree to a medium-large saucepan or pot over medium heat.
Bring the puree to a boil and stir for 2 minutes.
Next, turn the heat down to medium low and add the rest of your ingredients to the pot. If you want, you can bring the heat back up to medium and allow it to boil for a few more minutes while stirring occasionally.
Allow the mixture in your pot to simmer for 2-3 hours. The longer you simmer, the richer and thicker your sauce will become.
At the very least, allow to simmer for 2 hours. This ensures that the apple cider vinegar and lemon cook correctly, so that they blend into the sauce better.
That’s it; your sauce is ready when you’re done simmering.
About This Recipe
Nothing about this recipe is traditional. Whereas many use molasses and prepared mustard, I went a different route to achieve a similar goal. The inspiration for my ingredient base came from wanting a sauce made with ingredients I normally keep stocked up in my kitchen. Molasses is traditional, but not something I usually keep. I also ran out of smoked seasoning, which is what inspired my use of the brown sugar bourbon seasoning. Again, that part is optional and brings the sauce up to my personal standard. Because my daughter also loves enjoying my homemade barbecue sauce, I didn’t add any extra pepper, not that it really needed more.
When considering the consistency of a sauce, some like it more natural while others crave a creamy and thick texture. Cornstarch or a simple roux will provide this texture without compromising the color and flavor. If you don’t know how to make a roux, it’s easy. Boil 2 TBSP butter (but don’t burn it) and vigorously whisk in equal parts (2 TBSP) flour. Keep whisking for 2-4 minutes, then remove from the heat. Pour and whisk it into your sauce (or dump your sauce into the roux and whisk together. Allow to simmer for additional time, until you reach your desired consistency.
Remember, this sauce can be refrigerated or frozen for later use. You don’t need to add unnecessary preservatives to enjoy, as thawing a frozen packet only takes 15-20 minutes in lukewarm to room temperature water. You can use this sauce to make any BBQ recipe that calls for barbecue sauce. I have been enjoying it with our leftover almond crusted chicken tenders and tofu nuggets. I will be publishing a food blog soon, with great ways to use my homemade sauces in multiple recipes; stay tuned!
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