Recipes and Cooking BBQ Sauce This homemade BBQ sauce has less than a quarter the sugar compared to some store-bought brands. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 13, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Cook Time: 20 mins Roast Time: 15 mins Total Time: 55 mins Servings: 29 Yield: 3 2/3 cups Jump to Nutrition Facts Ingredients 6 medium roma tomatoes 1 medium onion, cut into thin wedges 2 fresh jalapeño chile peppers, halved and seeded* 4 cloves garlic 2 tablespoon olive oil 1 cup water 1 6 ounce can tomato paste ⅓ cup cider vinegar 2 pitted whole Medjool dates ½ teaspoon dry mustard ½ teaspoon smoked paprika ½ teaspoon ground cinnamon ½ teaspoon ground cumin ¼ teaspoon sea salt Directions Preheat oven to 425°F. Line a 15x10-inch baking pan with foil. Add tomatoes, onion, jalapeño peppers, and garlic; drizzle with oil. Roast 15 minutes or until vegetables are tender and lightly charred. In a large saucepan combine roasted vegetables and remaining ingredients. Bring to boiling; reduce heat. Simmer, covered, 20 minutes, stirring occasionally; cool slightly. Blend with an immersion blender until smooth. (Or transfer to a blender or food processor; cover and blend or process until smooth.) Store in refrigerator up to 2 months or freeze up to 3 months. * Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. Tips For a spicier version, leave seeds in one or both of the jalapeño peppers. Rate it Print Nutrition Facts (per serving) 25 Calories 1g Fat 4g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 29 Calories 25 % Daily Value * Total Fat 1g 1% Sodium 67mg 3% Total Carbohydrate 4g 1% Total Sugars 3g Protein 1g Vitamin C 6.3mg 32% Calcium 9mg 1% Iron 0.3mg 2% Potassium 143mg 3% Folate, total 5.7mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.