Tomato Based BBQ Sauce
intro
Rich, tangy, slightly smoky homemade tomato BBQ sauce, ideal for basting grilled meats, dipping sides, or slathering on ribs, with balanced sweet and savory notes.
Ingredients
Steps
Prep measured ingredients
Measure all ingredients before beginning: 400g unsalted crushed canned tomatoes, 80ml apple cider vinegar, 65g packed light brown sugar, 32g tomato paste, 30ml Worcestershire sauce, 2g smoked paprika, 3g garlic powder, 2g onion powder, 3g kosher salt, 1g black pepper, 5ml liquid smoke, and 0.5g cayenne pepper. Set out a 2-quart heavy-bottomed saucepan to prevent scorching during cooking.
Toast tomato paste base
Place the heavy-bottomed saucepan over medium-low heat (setting 3 out of 10 on standard electric/gas stovetops). Add the 32g tomato paste to the dry pan, stirring constantly with a wooden spoon for 1 minute to toast and deepen its umami flavor, then pour in the 400g crushed tomatoes, 80ml apple cider vinegar, and 65g packed light brown sugar. Stir for 2 minutes until the brown sugar fully dissolves into the liquid.
Add spice and flavor mix
Once the sugar is fully dissolved, stir in the 30ml Worcestershire sauce, 2g smoked paprika, 3g garlic powder, 2g onion powder, 3g kosher salt, 1g black pepper, 5ml liquid smoke, and 0.5g cayenne pepper. Stir continuously for 30 seconds to fully incorporate the dry spices, breaking up any clumps to ensure a smooth, evenly flavored sauce.
Simmer to thicken sauce
Bring the mixture to a low, gentle simmer (small bubbles breaking the surface every 2-3 seconds, no rapid rolling boil) then reduce heat to low (setting 2 out of 10). Simmer uncovered for 18 minutes, stirring thoroughly every 3 minutes to scrape the bottom of the pan and prevent the sugar-heavy sauce from sticking or burning. The sauce will reduce by roughly 20% and thinly coat the back of a spoon; it will thicken more as it cools, so avoid over-simmering.
Taste and adjust seasoning
After 18 minutes of simmering, turn off the stovetop heat. Let the sauce rest for 2 minutes to cool slightly, then taste a small spoonful. Adjust flavor as needed: add 5g extra brown sugar for more sweetness, 5ml extra apple cider vinegar for brighter tang, or a pinch more cayenne for extra heat, stirring well to combine any additions.
Cool and store sauce
Let the sauce cool fully to room temperature (approximately 20 minutes) before transferring to a clean, airtight glass jar. Stored properly, the sauce will keep in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months. Use to baste grilled meats during the final 10 minutes of cooking, or serve as a dipping sauce.
Tips
2.For an ultra-smooth, restaurant-quality texture, blend the fully cooled sauce with an immersion blender for 30 seconds, then strain through a fine-mesh sieve to remove tomato seeds and spice grit.
3.Wait to baste grilled foods with this sauce until the final 10 minutes of cooking: prolonged exposure to high grill heat will burn the sugar in the sauce, leaving a charred, unpleasant crust.
OMG this BBQ sauce is a total game changer! I whipped it up for my weekend backyard cookout, slathered it on ribs and chicken, and every single guest asked for the recipe. Way better than the store-bought junk I’ve been buying for years. The cook time is so short too, I didn’t have to slave over the stove all day.
SO good! I made a double batch of this for my weekly meal prep, tossed it with pulled pork for lunch bowls all week, and even used a little as a dip for sweet potato fries. My roommate said it’s the best BBQ sauce she’s ever had, no cap.
Really solid base recipe! I added a tiny splash of bourbon and a pinch of extra smoked paprika to kick it up a notch, and it turned out amazing. Used it on smoked brisket for our family dinner last night, even my picky 10 year old cleaned his plate. Only knocked a star because I wish it had a little more tang out of the gate, but that’s an easy fix with extra apple cider vinegar.
Game changer for my vegan BBQ nights! I swapped the Worcestershire for a vegan version and it tasted exactly like the classic BBQ sauce I grew up eating. Served it on grilled portobello burgers and my partner (who swears he hates vegan food) went back for seconds. 10/10 will make again.
My kids loved it! I’ve been trying to find a BBQ sauce that isn’t loaded with weird preservatives and high fructose corn syrup, and this one checks every box. We used it for our weekly pizza night (BBQ chicken pizza, duh) and the whole family was raving. Even my teenager who complains about everything asked when I’m making it again.
Brought this sauce to our neighborhood potluck last weekend, served it alongside grilled smoked sausage links, and people were literally drizzling it on everything—even the potato salad? Wild. It’s so easy to throw together, I didn’t even stress about making something last minute for the event. Will be my go-to BBQ sauce from now on.
Super easy recipe, made it right before a day hike to have with grilled chicken for our post-hike meal. Flavor is great, nice balance of sweet and tangy, I just wish it had a little more heat for my taste. Next time I’ll add a diced jalapeño while it simmers to give it that kick I like. Still a great base, would recommend.
It’s fine? I followed the recipe exactly but found it a little too sweet for my taste. I’m used to the tangier, vinegar-heavy BBQ sauce you get at spots down south, so this was a little closer to the sweet Kansas City style for me. Maybe I’ll adjust the sugar next time.
Just finished making a batch for my meal prep this week, and oh my gosh my whole apartment smells incredible. I tasted it warm right off the stove and it’s SO good. Way better than any $8 bottle of fancy BBQ sauce I’ve bought at the grocery store. Can’t wait to put it on everything this week.
Made this last minute for my husband’s birthday cookout when I realized we were out of BBQ sauce, and no one could tell it was homemade! It came together so fast with pantry staples I already had on hand, I didn’t even have to run to the store. Total lifesaver, will keep this recipe saved forever.
Used this sauce on loaded hot dogs for our family movie night, and it was chef’s kiss. I added a little bit of dill pickle brine to mine to give it that extra zing, and it paired perfectly with the Chicago-style toppings. My kids were literally licking the sauce off their plates, no joke.
I cannot believe how easy this was! I’ve always been intimidated to make homemade BBQ sauce because I thought it required a million ingredients and hours of cooking, but 25 minutes? Are you kidding? I made it to go with pulled pork sliders for my book club meeting, and everyone was begging for the recipe. Total win.
Really tasty sauce! I used it on grilled shrimp tacos for dinner last night, and the sweet-tomato base paired so well with the cilantro and lime on the tacos. My only note is that I would add a little more garlic next time, because I’m a garlic fiend, but that’s just personal preference. Definitely making again.
Made this for our Labor Day cookout a couple weeks back, and I still have people texting me asking for the recipe. It’s the perfect balance of sweet, tangy, and smoky, no weird aftertaste like a lot of store-bought sauces have. I’ve already made two more batches since then, it’s that good.