I grew up with this sauce. Now I freeze this in 1 cup packages and use it for BBQ chicken or pork chops. It is smokey , tart and tomatoey and not super sweet. I think it may be my oldest recipe, from my mom. —LE BEC FIN
1/4-1/3 cup bacon fat(i bake my bacon at 325-350 degrees, which avoids stove top splatter ) or use canola oil, adding rendered smoked poultry fat and skin of same-to infuse the smoky flavor
1 cup small- chopped onions
1Tablespoon+ 1 teaspoon minced garlic
32 ounces tomato paste
1/3 cup dark brown sugar
1/4 cup worcestershire sauce
1/4 cup yellow "ball park" mustard
1 teaspoon each Kosher salt and freshly ground pepper (hold Salt until the end tasting.)
optional 1/3- 1/2 cup cider vinegar
opt: 1 c. + water if needed for saucey consistency
In This Recipe
Heat bacon fat over medium high heat in heavy 2- 3 quart saucepan. When hot, add onion and garlic and cook 5-8 minutes, til translucent (not brown.)
Add tomato paste through pepper. Simmer 20 minutes and taste. Add vinegar and/or anything else needed to make it delicious.
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom.
I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??!
While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines.
Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!)
I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me.
I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.