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K C's Homemade Barbecue Sauce

Yield: 12 Servings

Ingredients and directions for this recipe

Stephen Ceideburg
4 lb Fresh tomatoes, diced
1/2 c Chopped onion
2 Garlic cloves, chopped
1/2 ts Thyme leaves
1 ts Basil leaves
1 c Fresh lemon juice
1 c Cider vinegar
1/2 c Brown sugar
4 ts Paprika
1 tb Salt
2 ts Cayenne

Cook the tomatoes with onion, garlic, thyme and basil
in a heavy bottomed saucepan for 25 to 30 minutes.

Rub the mixture through a sieve (if you don't want
pulp).

Add lemon juice, cider vinegar, brown sugar, paprika,
salt and cayenne pepper. Bring to a boil.

Pour the sauce into sterilized 1/2-pint jars. Put on
lids and process in a boiling water bath (212 degrees
F.) for 10 minutes after water reaches boiling point.
Store for future use.

When it's time to use, spoon the sauce into a saucepan
and add 1 tablespoon oil; bring to a boil.

Makes six 1/2-pint jars.

PER TABLESPOON (without added oil): 10 calories, 0 g
protein, 2 g carbohydrate, 0 g fat, 0 mg cholesterol,
49 mg sodium, 0 g fiber.

From Vernell Davis, K.C Barbecue.

From an article by Heidi Haughy Cusik in the San
Francisco Chronicle, 6/12/91.

See also:
Previous recipe K C Steak Soup
Next recipe K'naidlach (matzoh Meal Dumplings)

Or try one of these recipes:
Diabetic Homemade Ice Cream
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