This delicious and easy-to-make barbecue sauce is lightly sweetened with molasses and honey and tastes great on slow-cooked or grilled meats, tempeh, or tofu. Many homemade barbecue sauce recipes use ketchup as the base, but ketchup is often overly sweetened and contains high fructose corn syrup. This is why I opt for canned tomatoes instead. The best part – it takes only about 15 minutes to make and will keep in the fridge for a week.

A ¼ cup serving contains 4 grams added sugar (and 1 gram of natural sugar from the tomatoes) from the molasses, honey, and Worcestershire sauce, while most major brands of barbecue sauce have 24-28 grams of sugar per ¼ cup!

Makes about 2 ¼ cups

1 ½ cups canned tomatoes (preferably in glass jars or tetrapak to avoid BPA)
½ medium onion, coarsely chopped
2 cloves garlic
½ cup apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon molasses
1 tablespoon honey

Place tomatoes, onion, and garlic in a food processor or blender. Blend until smooth. Add tomato mixture to a medium sized pot, and add all of the remaining ingredients. Whisk well to mix. Heat over high heat until sauce start bubbling vigorously whisking occasionally. Reduce heat to low and simmer for about 10 minutes.


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