• 1 large onion, coarsely chopped (1 cup)
  • 1 Tbsp. cooking oil
  • 1 can 14-1/2-oz whole tomatoes with juice, cut up
  • 1 can 10-3/4-oz. tomato puree
  • cup white vinegar
  • ¼ cup orange juice
  • 2 Tbsp. Dijon-style mustard
  • 1 Tbsp. granulated sugar
  • 1 Tbsp. packed brown sugar
  • 1 Tbsp. molasses
  • 2 teaspoons salt
  • 1 teaspoon liquid smoke
  • ½ teaspoon paprika
  • ½ teaspoon freshly ground black pepper


1. In a large saucepan cook onion in hot oil over medium heat about 8 minutes or until golden brown, stirring frequently.
2. Stir in remaining ingredients. Bring to boiling; reduce heat. Simmer, uncovered, for 30 to 40 minutes or until sauce is thickened, stirring occasionally. Remove from heat; cool sauce.
3. Transfer sauce, half at a time, to a blender container or food processor bowl. Cover and blend or process sauce until smooth. Store, tightly covered, in the refrigerator up to 1 month. Makes 3-1/2 cups sauce.
25 or 50 SERVINGS: For 25 servings, double all ingredients. For 50 servings, quadruple the ingredients. For either amount, cook onions as directed in a 6-quart Dutch oven. Stir in remaining ingredients and simmer, uncovered, for 30 or 40 minutes or until sauce is thickened. Set aside to cool. Process about 2 cups at a time. Serve at once or cover and chill up to 3 days. Reheat before serving, or let stand at room temperature for 1 to 2 hours before serving. Fifty servings equals about 15 cups; serve the sauce in small bowls and refill as needed.

Beef, Sauces
MacGourmet downloadBarbecue Sauce for Beef Brisket. To import, drag image to your MacGourmet recipe box.