Smoky Barbecue Sauce

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.

  • 2Servings


Worcestershire Sauce

    • 1 26.46-oz. box strained tomatoes, such as Pomì
    • 2/3 cup apple cider vinegar
    • 1/2 cup dark brown sugar
    • 2 Tbs. garlic powder
    • 2 Tbs. molasses
    • 2 Tbs. dried mustard
    • 2 Tbs. onion powder
    • 2 Tbs. smoked paprika
    • 2 Tbs. vegetarian Worcestershire sauce
    • 1 Tbs. chili powder
    • 1/2 tsp. ground black pepper
    • 1/2 tsp. salt
    • 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

    • Calories: 66
    • Carbohydrate Content: 14 g
    • Fat Content: 0.5 g
    • Fiber Content: 2 g
    • Protein Content: 1 g
    • Saturated Fat Content: 0.5 g
    • Sodium Content: 111 mg
    • Sugar Content: 10 g