Tomatoes Venegartte – Quick Recipe – tomato Recipes

Updated on August 24, 2013 By Tomato Guy 2 Comments

Tomatoes Venegartte – Quick Recipe – tomato Recipes https://www.youtube.com/quickhealth4u https://www.youtube.com/utubefoods https://www.youtube.com/utubetip…
Video Rating: 0 / 5

Question by tab1: What is a good recipe for a mustard and/or tomato based bbq sauce?
I’m looking for good bbq recipes, any good ones out there?

Best answer:

Answer by #1 Newman Fan
Believe it or not, the best I have found for Carolina style BBQ is a sauce sold at Food Lion called George’s. Cook your pork roast, let cool and then shred the meat, put this sauce over it, reheat if necessary and serve !! Melts in your mouth.

What do you think? Answer below!

2 Comments

  1. twd0925_3 August 24, 2013

    Oh….this is a favorite…I should sell my recipe, but I’ve given it to all my friends and family so why shouldn’t I give it out here???

    For all the carb watchers out there (me included, substitute equal granulated for the sugar, buy sugar free syrup, buy the Heinz Carb Ketchup and you have youself a wonderful BBQ Sauce!!!)

    BBQ Sauce

    1 Quart Ketchup
    1-1/2 Tbsp crushed red pepper
    1 cup sugar
    ¾ cup Vinegar
    ¾ cup Water
    ¼ Small bottle worcheshire sauce
    “to taste” Maple pancake syrup
    1-1/2 Tbsp mustard

    Heat until all sugar and syrup is melted together and everything looks blended well. This stores very very well!

  2. depps_lover August 24, 2013

    RED WINE BARBECUE SAUCE

    2 teaspoons fresh Rosemary, minced
    2 shallots, peeled and minced
    1 tablespoon olive oil
    3/4 cup red wine
    2/3 cup tomato puree
    2 tablespoons Worcestershire sauce
    3 cloves garlic, minced
    1/3 cup dark brown sugar
    1 tablespoon balsamic vinegar
    3 tablespoons unsulphured molasses
    1 teaspoon Tabasco
    1 teaspoon liquid Hickory smoke
    2 teaspoons Coleman’s English dry mustard
    salt and pepper, to taste
    1 tablespoon butter

    In a saucepan, saute shallots in oil 4-5 minutes, or just until they begin to take on a little color. After 2 minutes, add Rosemary and garlic.
    Add wine and bring to a boil. Then reduce heat and simmer until there is only half the amount of liquid remaining in pan.

    Stir in tomato puree, then add remaining ingredients (except butter). Simmer 15 minutes or until sauce is thickened.

    Season to taste with salt and pepper. Stir in butter and allow to cool to room temperature before using.

    Store unused sauce tightly covered in refrigerator for up to 1 week.

Comments are closed.