I made tomato sauce and two kinds of salsa with all free or homegrown tomatoes this year. We use quite a bit of barbecue sauce so I used the rest of the tomatoes to make some bbq sauce for canning. I didn’t want to add celery or didn’t have some ingredients but I came up with this recipe to can. I wanted to drink it.
Tomatoes – 2 quarts (8 cups) peeled, chopped red ripe tomatoes (about 12 large tomatoes).
2 cups chopped onions
2 cloves garlic, crushed
3 teaspoon garlic pepper, ground
1 tbsp. steak seasoning
1 1/2 cups sugar
3 teaspoon hot pepper sauce (like, Tabasco®)
1 cup of (5%) apple cider vinegar
1 tbsp. liquid smoke
2 tbsp. olive oil
2 tbsp ketchup
2 tbsp. Worceshire sauce
Boil the tomatoes for a few minutes and then drain so you are able to peel the skin from the tomatoes. Let
the tomatoes cool
Try to remove excess water and seeds from the tomatoes and then blend them in two batches in the blender.
Pour into a sauce pot and then add all the remaining ingredients. Bring to a boil.
Turn down the heat to medium and simmer for about 45 minutes.
Sauce will thicken and reduce.
Ladle the sauce into jars leaving a 1/2 inch headspace. Use a knife to remove air bubbles.
Screw on lids and process pint jars in a 212 degree water bath for 20 minutes.