No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Classic Barbecue Sauce

It's worth it to make a big batch of barbecue sauce. Freeze it in small or large containers to give quick flavor to chicken anytime.

  • yield: Makes 5 1/2 cups

Ingredients

  • 2 tablespoons vegetable oil
  • 1 small white onion, diced small
  • 3 garlic cloves, finely chopped
  • 1 can (6 ounces) tomato paste
  • 2 teaspoons ground mustard
  • 1 can (28 ounces) tomato sauce
  • 1/4 cup unsulfered molasses
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons white vinegar
  • 2 teaspoons coarse salt
  • 1 1/2 teaspoons ground pepper

Cook's Note

Refrigerate up to 1 week.

Directions

  1. Step 1

    In a medium saucepan, heat oil over medium. Add onion and cook until completely soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute.

  2. Step 2

    Add tomato paste and mustard; cook, stirring constantly, until paste turns a brick-red color, about 5 minutes. Add 2 cups water, tomato sauce, molasses, Worcestershire, vinegar, salt, and pepper and stir until smooth.

  3. Step 3

    Bring to a simmer; reduce heat to low and partially cover. Simmer, stirring occasionally, for 2 hours (thin with water if sauce becomes too thick). Season to taste with vinegar, salt, and pepper. Let cool completely before using.

Source
Everyday Food, July/August 2009

Reviews (2)

  • 28 Aug, 2012

    bbq sauce

  • 18 Aug, 2009

    This is sensational! To make it yourself is such an ego boost.