Homemade BBQ sauce: Savory, smoky, and perfect for all seasons

This sauce, often called BBQ for short, is particularly popular in the United States but has been embraced by food lovers worldwide. It's no wonder, as it is truly delicious. Initially, as the name suggests, it was a type of marinade for grilling. Now, it has many more uses.

It combines sour and sweet flavours, spicy and salty tastes, and a smoky aroma. It is intense yet balanced and harmonious, very aromatic. It pairs perfectly with many dishes. Although you can buy it in stores, it is worth making it yourself, as it will be easier to adjust to your own taste. There are many versions of this sauce—in the United States, it is prepared slightly differently in each region.

BBQ sauce consists of many different ingredients that together create its characteristic taste. The basic ingredients are ketchup, vinegar, brown sugar, mustard, Worcestershire sauce, and spices. Among the latter, the most important is smoked paprika, which gives the sauce its distinctive smoky flavour. Now, during the season for fresh tomatoes, it is worth making it from scratch. Plums are also added to give the sauce a stronger, spicy note, making it great for chicken, ribs, and cheeses.

Ingredients:                                                  

• About 2 kg of tomatoes,
• About 500 g of plums,
• About 200 g of red onion,
• 1 tablespoon of oil,
• About 100 g of brown sugar,
• 1 teaspoon of ginger,
• 3 tablespoons of soy sauce,
• 3 tablespoons of Worcestershire sauce,
• 1 tablespoon of smoked paprika,
• 1 tablespoon of granulated garlic,
• 2 tablespoons of Dijon mustard,
• Honey to taste (optional),
• Salt and pepper to taste.

Preparation:                                  

1. Score the washed tomatoes and blanch them. Then, peel off the skins and remove the cores. Finally, cut into smaller pieces.
2. Wash and dry the plums, then remove the pits.
3. Peel and slice the onion into thin strips, then sauté in oil.
4. Add the chopped tomatoes and plums, and simmer on low heat until the sauce reaches the desired consistency.
5. Near the end of cooking, season the sauce with spices and blend.
6. Pour the sauce into sterilised jars, seal, and pasteurise.
7. Place the sealed jars in a pot with hot water so they are half-submerged, and simmer for about 10-15 minutes.
8. After pasteurisation, let the jars cool to room temperature.
9. This prepared sauce can be stored in a cool, dark place for several months.