Ingredients
• 1 tbsp olive oil or butter
• ½ small onion, finely minced (about ¼ cup)
• 2 garlic cloves, minced
• 1 cup (240g) tomato sauce (not paste—use low-sodium if preferred)
• ¼ cup (60ml) apple cider vinegar
• 3 tbsp molasses (or maple syrup for lighter sweetness)
• 2 tbsp tomato paste
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce (use gluten-free if needed)
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ¼ tsp cayenne pepper (optional, for kick)
• Salt & black pepper to taste
• Optional: 1 tsp liquid smoke (for extra campfire depth)
Instructions
- Heat oil in a small saucepan over medium. Sauté onion 3–4 min until soft. Add garlic; cook 30 sec until fragrant.
- Stir in tomato sauce, vinegar, molasses, tomato paste, mustard, Worcestershire, smoked paprika, cumin, and cayenne (if using).
- Simmer uncovered 15–20 min, stirring occasionally, until thickened to ketchup-like consistency.
- Season with salt and pepper. For ultra-smooth sauce, blend with an immersion blender (optional).
- Cool completely—flavor deepens as it rests! Store in airtight jar in fridge up to 2 weeks, or freeze 3 months.
💡 Use it on: grilled chicken, pulled pork, meatballs, baked beans, or as a dipping sauce for crispy tofu or roasted sweet potatoes.
PREP TIME & NUTRITION (per 2-tbsp serving, makes ~1½ cups):
Prep Time: 5 min | Cook Time: 20 min | Total Time: 25 min | Servings: 12 | Calories: 35 | Net Carbs: 7g | Fats: 1g | Protein: 0.5g