Fwd: Sweet Savvy #248 - Fresh Tomato Catsup + BBQ Sauce

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Debra Lynn Dadd <debra

cyndikrall

Fri, 29 May 2009 4:21 am

Sweet Savvy #248 - Fresh Tomato Catsup + BBQ Sauce

 

 

 

 

29 May 2009 Greetings!

Over Memorial Day weekend, my husband and I had a party and made BBQ organic chicken. I pulled out my BBQ sauce recipe from Sweet Savvy and discovered it was time for an update. Since writing that recipe, I no longer use vegetable oil, nor canned tomatoes or tomato paste (or canned anything, for that matter, because the can linings contain toxic BPA, which leaches into the food). I tried making the BBQ sauce entirely from fresh tomatoes, and it was fabulous. But there is a little trick: use roasted tomatoes in place of the tomato paste to make the sauce thick and full of tomato flavor. So here is my new, improved catsup-based BBQ sauce, using fresh tomatoes to make the homemade catsup. TIP: As tomato season is coming up, it's a good time to make a lot of roasted tomatoes. You can store them in the freezer in plastic bags to use in place of canned tomato

paste throughout the year. I used evaporated cane juice for the test recipe, but you could also try date sugar, finely chopped raw dates, and barley malt--all of which would add the traditional brown sugar flavor. Honey, maple syrup, or agave would also work well. This makes about 3 1/2 cups. Even if you were to use regular brown sugar as the sweetener, each tablespoon of catsup contains less than 1/4 teaspoon of sweetener. FRESH TOMATO CATSUP makes about 4 cups 2 cups roasted tomatoes

2 cups chopped fresh tomatoes

6 tablespoons olive oil

2 onions, finely chopped

1/2 head (yes, head, not clove) garlic, finely chopped

2/3 cup apple cider vinegar

2/3 cup soy sauce

1/3 cup sweetener

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger -- ROASTED TOMATOES These are wonderful for a lot of uses. I just eat them as a vegetable, or they can be added to any dish in place of sun-dried tomatoes. 3 pounds ripe tomatoes (10-15, depending on size)

 

Position a rack in the middle of the oven and preheat the oven to 375 degrees F. Cut out the stem of the tomato and slice them in half lengthwise if they are small, or in four thick slices if they are large. Gently squeeze out the seeds or scoop them out with a spoon if you20want to remove them (some people think they are bitter, I left them in and didn't notice any bitterness in the final sauce).

Lay the tomatoes, cut side up, in a single layer on a baking sheet lined with parchment paper or a silicone baking sheet. (If you want to, drizzle the tomatoes with olive oil and sprinkle with the thyme and finely chopped garlic. For making catsup and BBQ sauce, I roast them plain). Roast for 40 minutes. Increase the oven temperature to 400° and roast the tomatoes until caramelized, about 20 minutes more. What you want is a tomato that is shriveled but not leathery or dry. There should still be some moisture to it.

Turn off the oven and leave the tomatoes inside for 10 minutes, then remove to a rack and let cool completely. The tomatoes will keep for up to 5 days in the refrigerator or for up to 6 months in the freezer.

--

 

Puree the roasted tomatoes in a blender until smooth. You should have about 2 cups. Then add the fresh tomatoes and puree again. Set aside.

Saute onion and garlic in oil until soft.

Add the tomtato puree and all other ingredients.

Bring to a boil then simmer about 45 minutes, or until desired thickness, stirring occasionally.

Cool, then puree in a blender or food processor, if necessary, to desired smoothness.

BBQ SAUCE makes about 4 cups =0

AThis recipe starts with basic catsup, as most BBQ sauces do, but then you can add any other ingredients you like. If you have a favorite BBQ sauce recipe, use it, and substitute your own homemade catsup for the bottled variety. If your recipe calls for adding extra sugar, try adding evaporated cane juice or barley malt syrup instead. 1 recipe Catsup

4 teaspoons chili powder (or to taste)

1/2 teaspoon cayenne pepper (or to taste)

or any combination of chilis and/or chili sauce and chili powder you like.

 

Make the catsup according to the recipe.

Add chili.

 

Bring to a boil then simmer about 45 minutes, or until desired thickness, stirring occasionally.

 

Cool, then puree in a blender or food processor to desired smoothness.

 

Debra :-)

 

 

for more recipes and information on sweeteners and health, visit

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SWEET SAVVY ~ NATURAL SWEETENER RECIPES is a weekly sampling of scrumptious sweets from Debra Lynn Dadd. All recipes are made only with natural sweeteners ~ no refined white sugar or artificial sweeteners. All ingredients mentioned can be purchased at natural food stores. more... The intention of this newsletter is to introduce readers to natural sweeteners of all kinds. The only intent is to show how natural sweeteners can be used to make a variety of favorite sweets. If there are ingredients in these recipes you choose not to eat, please make the appropriate substitutions. © copyright 2007 Debra Lynn Dadd.

 

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