Food & Cooking Recipes Healthy Recipes Vegan Recipes Classic Barbecue Sauce 3.6 (30) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 25, 2020 Print Rate It Share Share Tweet Pin Email Yield: Makes 5 1/2 cups 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. 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 ¼ cup unsulfured molasses 2 tablespoons Worcestershire sauce 3 tablespoons white vinegar 2 teaspoons coarse salt 1 ½ teaspoons ground pepper Directions 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. 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. 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. Rate it Print