Smoky Barbecue Sauce Recipe | Vegetarian Times Skip to main content

Smoky Barbecue Sauce

Swapping strained tomatoes for the ketchup traditionally used in homemade barbecue sauce reduces the sugar in the final product. Be sure to cover the sauce while it cooks, otherwise the thick mixture will spatter all over the stove. The sauce will keep for up to a week in the refrigerator and can be used in place of any prepared sauce.


Ingredient Set Name: 

Worcestershire Sauce


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1 26.46-oz. box strained tomatoes, such as Pomì
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⅔ cup apple cider vinegar
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½ cup dark brown sugar
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2 Tbs. garlic powder
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2 Tbs. molasses
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2 Tbs. dried mustard
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2 Tbs. onion powder
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2 Tbs. smoked paprika
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2 Tbs. vegetarian Worcestershire sauce
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1 Tbs. chili powder
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½ tsp. ground black pepper
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½ tsp. salt
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1 Tbs. liquid smoke, optional


1. Combine tomatoes, vinegar, brown sugar, garlic powder, molasses, mustard, onion powder, paprika, Worcestershire sauce, chili powder, pepper, and salt in medium saucepan, and bring to a simmer over medium-low heat. Cover, and simmer 20 minutes, stirring occasionally. Remove from heat, uncover, and cool.

2. Strain sauce through fine-meshed strainer, and discard solids. Stir in liquid smoke, if using.

Nutrition Information: 

1 g
Total Fat: 
<1 g
Saturated Fat: 
<1 g
14 g
0 mg
111 mg
2 g
10 g
Makes 2 cups

Comments on this Recipe

this sounds really tasty:)

If you use this barbecue sauce for tofu, would you spread it on the uncooked tofu, and then saute it? Any other advice for using it?

Storage info would be nice. Can it be bottled? Only stored in fridge? Shelf life?