Almanac Monthly Presents: Best Barbecue Sauce

Backyard Tomatoes

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

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

  • ½ cup olive oil
  • 4 cloves garlic
  • 1 cup chopped onions
  • 1 cup chopped fresh tomatoes
  • ¼ cup chopped black olives
  • 2 tablespoons soy sauce
  • 1 cup orange juice
  • ¼ cup brown sugar
  • 2 tablespoons apple cider vinegar
  • ¼ 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 2-½ cups. 


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