Almanac Monthly Presents: Best Barbecue Sauce

June 17, 2013

These tomatoes come from a mid-sized garden that my husband and I have in our backyard.

Credit: Jennifer Miller

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The June edition of The Old Farmer’s Almanac Monthly Magazine dares to throw itself in the middle of “The Great Debate Over Barbecue Sauce.” If you’re not a connoisseur of this sometimes spicy, sometimes sweet sauce that’s so much more than a condiment, you may not understand all the fuss, but those who know the difference between a finishing sauce and mop, take their barbecue sauce seriously. Like as seriously as those in Seattle debate coffee. 

If you don’t have a favorite barbecue sauce recipe (or are using store-bought!), the Almanac Monthly arrives just in time for summer grilling with simply the….

Best Barbecue Sauce

  • 1/2 cup olive oil
  • 4 cloves garlic
  • 1 cup chopped onions
  • 1 cup chopped fresh tomatoes
  • 1/4 cup chopped black olives
  • 2 tablespoons soy sauce
  • 1 cup orange juice
  • 1/4 cup brown sugar
  • 2 tablespoons apple cider vinegar
  • 1/4 cup chopped parsley

Heat the olive oil in a large skillet, add the garlic and onions, and sauté until soft. Add the tomatoes and cook until the liquid is reduced by about half. Stir in the remaining ingredients and simmer for 20 minutes. 

Makes about 2-1/2 cups. 

 

Ginger Vaughan has worked for The Old Farmer's Almanac for over a decade and, every spring, thinks about starting a garden. When she isn't enjoying the outdoors (and pondering just where to plant that garden), she can often be found in the kitchen testing out new recipes. She lives in a Pacific Northwest forest on the Puget Sound with Thor and Olive, two English bulldogs who would like to taste test her cooking creations far more often than they are allowed. 

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