"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

All American BBQ Sauce Recipe

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This recipe for All American BBQ Sauce, by , is from Kathryn & Robert Elder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jason Smith
Added: Tuesday, October 9, 2007


4 large onions -- chopped
3 T. vegetable oil -- for sautéing
1 28 oz can tomato puree
3 28 oz cans tomatoes -- with juice
2 1/2 c. white vinegar
4 T. packed dark brown sugar
4 T. granulated sugar
2 T. salt
2 T. freshly cracked black pepper
2 T. paprika
2 T. chili powder
4 T. molasses
1 c. orange juice
2 T. Liquid Barbecue Smoke®
8 T. brown mustard -- Dijon-style

In a large, heavy-bottomed saucepan, sauté the onion in the oil over medium-high heat until golden brown, about 7 to 10 minutes.

Add all the remaining ingredients, bring to a boil, then reduce the heat and simmer uncovered at the lowest possible heat for 4 hours. (This long cooking removes as much acidity as possible from the tomatoes.)

Puree sauce in 2, 3, or more batches to prevent it from spilling out of your food processor or blender.

Will keep 2 weeks, covered, in the refrigerator




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