Guessing you stopped by because you want to make a homemade barbecue sauce. Or maybe you want to know how to make barbecue sauce without ketchup. Either way, I’m glad you’re here (and you’ve come to the right place)!
Sure, you can open a bottle of barbecue sauce but for a real depth of flavor, there is nothing like homemade barbecue sauce. I fell in love with testing this recipe because it doesn’t call for all the traditional barbecue sauce ingredients. And the cooking methods I used produced a rich, thick, flavor-blasted bbq sauce.
My brined grilled chicken has never been happier.
What makes this barbecue sauce different
Three major standouts:
- It doesn’t have ketchup.
- A rich tomato base starts from a high heat, quick roast of cherry tomatoes and whole cloves of garlic.
- Balsamic vinegar adds a huge depth of flavor along with sweetness and acidity.
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Ingredients needed
Your shopping list for homemade barbecue sauce should be pretty minimal unless you have to replace some spices in your spice cabinet.
Here are the main ingredients:
Equipment needed
Making this roasted tomato barbecue sauce is going to be a whole lot easier with a high powered blender (like a Vitamix) or a food processor. You want the sauce to be smooth and pulverizing the tomato skins will be a whole lot easier with either of those tools.
2-step cooking process
To make this sauce you’ll use both the oven and the stove. Neither process is difficult —I just wanted to make sure you were aware of both steps.
1. Roasting
- Toss the tomatoes, carrots and garlic cloves with olive oil on a sheet pan and sprinkle with kosher salt and pepper.
- Roast for about 30 minutes or so at 425° until charred and golden. You want the carrots to be softened so that they’ll puree.
5 tips for perfect roasted vegetables…every time!
2. Stove top
- Squeeze the garlic cloves from the skins (cool them first) and then slide the contents of the sheet pan into the blender or food processor. Blend on low to start and turn up the speed gradually.
- Add all the seasoning and simmer on low until the sauce thickens and the flavors meld, about 15 minutes.
Pro tip
Add chicken broth as needed to loosen up the tomato mixture in case the blender struggles.
3 recipes that need some roasted tomato bbq sauce
Here are three of my favorite expected and unexpected places to use roasted tomato barbecue sauce:
Brush over a juicy pork tenderloin the last few minutes of roasting for a whole other level of flavor.
Swap in this bbq sauce for the Buffalo sauce on this spicy chicken pizza recipe.
Use it to add smoky flavor to a air fried chicken tender salad.
Storage and make ahead
This barbecue sauce can be made ahead and stored for up to 2 weeks in the fridge in an airtight container.
For freezing, transfer to a freezer safe resealable bag or container. Make sure to remove or squeeze out any excess air. Seal and freeze up to 3 months. To defrost, place in the refrigerator until the sauce is completely softened. Pour off any excess water. Heat over the stove as needed until warmed through.
Made this recipe?
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Roasted Tomato Barbecue Sauce (without ketchup!)
Ingredients
- 2 pints cherry or grape tomatoes
- 15 baby carrots
- 4 cloves garlic , unpeeled
- 1 Tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup chicken broth , you can also use water or chicken soup base prepared according to package to yield ¼ cup
- 2 Tablespoons balsamic vinegar
- ¼ cup molasses
- ½ tsp cayenne pepper
- 2 T brown sugar
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1 tsp garlic salt
- ½ tsp onion powder
Instructions
- Preheat oven to 425°.
- On a sheet pan, toss tomatoes and carrots with olive oil. Place cloves of garlic on the sheet pan (with skins). Roast for about 30 minutes until the tomatoes are charred, the carrots are soft and the garlic is golden. Once the sheet pan cools, squeeze the garlic from the skins.2 pints cherry or grape tomatoes, 15 baby carrots, 4 cloves garlic, 1 Tablespoon olive oil, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- Add the tomatoes, carrots and garlic to a blender. Pour in ¼ cup of chicken stock and blend on low so that things start moving and aren't causing the blender to "chug". Add remainder of chicken stock if needed to loosen and make a sauce base.¼ cup chicken broth
- Pour the tomato base into a small saucepan. Add in the molasses and balsamic vinegar followed by the seasonings. Whisk until blended and mixed together.2 Tablespoons balsamic vinegar, 1/4 cup molasses, 1/2 tsp cayenne pepper, 2 T brown sugar, 1 tsp smoked paprika, 1 tsp black pepper, 1 tsp garlic salt, 1/2 tsp onion powder
- Simmer the barbecue sauce over low heat for 15 minutes until thickened. Taste and correct for seasoning.
