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Posted on Thu, Sep. 04, 2008

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WINNING BARBECUE SAUCE

Several "Let's Eat!" subscribers who read our tomato freezing tips and recipes e-mailed to say an even easier method is better. Simply rinse the tomatoes, pat dry and freeze with the skin on. Then, when you're ready to use the tomatoes, run hot water over them while still frozen. The skin will slip off. Meanwhile, my colleague Annie Calovich suggested that I print winning recipes from last month's Tomato Day celebration at the Sedgwick County Extension Center. I have to admit that Annie has a good idea every now and then, so today I'll share this barbecue sauce recipe. Doug Bonnesen of Wichita concocted this winning entry in the preserved "other" category.

Ingredients

6 tablespoons packed light brown sugar

½cup cider vinegar

¼ cup molasses

¼ cup honey

¼ cup Worcestershire sauce

2 tablespoons yellow mustard

1 tablespoon pure chili powder

2 teaspoons freshly ground black pepper

2 teaspoons garlic powder

1 teaspoon ground allspice

¼ teaspoon ground cloves

1 tablespoon liquid smoke

4 cups ketchup

Directions

Combine all ingredients, except for the ketchup, in a large, deep, heavy, nonreactive sauce pan and bring to a simmer over medium heat. Cook, uncovered, until all ingredients are dissolved, stirring constantly, about 5 minutes.

Stir in the ketchup and bring to a boil, stirring well, as the ketchup has a tendency to splatter. Reduce the heat slightly and gently simmer the sauce, uncovered, until dark, thick and richly flavored, about 30 minutes, stirring often. Use right away or transfer to jars, cover, cool to room temperature and refrigerate. The sauce will keep for several months.

Pour freshly made sauce into hot jars. Wipe around top of jar with wet washcloth and place lid and screw down top on jar to medium tightness. For canning, place jars in boiling water for 15 minutes. Let jars sit on countertop until lids "pop." This will mean the jar is sealed. Sauce will stay for several months on the shelf.