I saw a post by mfreel where he made barbecue sauce using fresh tomatoes (http://www.smokingmeatforums.com/t/...sauce-recipe-with-fresh-tomatoes#post_1071767).
It got me going because I had been looking at a recipe on the Bernardin canning site and I had a few pounds of tomatoes that I had picked before the frost and had just reddened.
So, thanks to mfreel I got off my posterior and got to it.
I changed the recipe and technique from the site as it had what I considered some unnecessary work and didn't have quite the spice profile I wanted.
I started by cutting 5 pounds of tomatoes into quarters, cutting out the stem cores. I did not peel or seed them. I mixed in 1 cup of chopped onion, two cloves chopped garlic, 1/2 tablespoon dried chilies and 1 teaspoon celery seed in a stainless steel pot.
I boiled it lightly for 30 minutes to break it down.
The I put it through the mill attachment on my Kitchen Aid.
The liquid and milled pulp went back into the saucepan. I added:
1/2 cup soy sauce
1 tablespoon chili powder
1/4 cup molasses
3/4 cup brown sugar
1 tablespoon salt
1/2 tablespoon dry mustard
2 1/2 teaspoons mace
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 cup white vinegar
1/4 cup apple cider vinegar
1/4 cup lemon juice
Back on the heat to slow boil with stirring regularly.
1 hour 40 minutes later I had a nice thick tasty barbecue sauce.
The verdict: I don't like this as much as my Passing Wind Estates Barbecue Sauce but I have been messing with that recipe for decades getting it just the way I like it. This is my first attempt at making sauce from fresh tomatoes and I am pleased the way it turned out. I agree with mfreel that it needs experimenting and additives. I'm thinking some rum at the end next time.
Thanks again for the kick in the pants, mfreel.
Disco
It got me going because I had been looking at a recipe on the Bernardin canning site and I had a few pounds of tomatoes that I had picked before the frost and had just reddened.
So, thanks to mfreel I got off my posterior and got to it.
I changed the recipe and technique from the site as it had what I considered some unnecessary work and didn't have quite the spice profile I wanted.
I started by cutting 5 pounds of tomatoes into quarters, cutting out the stem cores. I did not peel or seed them. I mixed in 1 cup of chopped onion, two cloves chopped garlic, 1/2 tablespoon dried chilies and 1 teaspoon celery seed in a stainless steel pot.
I boiled it lightly for 30 minutes to break it down.
The I put it through the mill attachment on my Kitchen Aid.
The liquid and milled pulp went back into the saucepan. I added:
1/2 cup soy sauce
1 tablespoon chili powder
1/4 cup molasses
3/4 cup brown sugar
1 tablespoon salt
1/2 tablespoon dry mustard
2 1/2 teaspoons mace
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 cup white vinegar
1/4 cup apple cider vinegar
1/4 cup lemon juice
Back on the heat to slow boil with stirring regularly.
1 hour 40 minutes later I had a nice thick tasty barbecue sauce.
The verdict: I don't like this as much as my Passing Wind Estates Barbecue Sauce but I have been messing with that recipe for decades getting it just the way I like it. This is my first attempt at making sauce from fresh tomatoes and I am pleased the way it turned out. I agree with mfreel that it needs experimenting and additives. I'm thinking some rum at the end next time.
Thanks again for the kick in the pants, mfreel.
Disco
