Roasted Tomato Barbecue Sauce (without ketchup!)
Making homemade barbecue sauce from scratch is really easy. And it can be made without ketchup! Roasted cherry tomatoes are whipped into a thick tangy barbecue sauce perfect for slathering all over grilled chicken or ribs.
Servings 10
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.
