Recipes and Cooking Medjool Date-Sweetened Barbecue Sauce Be the first to rate & review! When you're cutting out refined sugar, look no further than this Paleo-friendly homemade barbecue sauce. By Juliana Hale Juliana Hale Juliana Hale is a senior culinary specialist in the Better Homes & Gardens Test Kitchen with 20 years of experience in recipe testing and development. She works closely with AllRecipes, Forks Over Knives, Midwest Living, and Traditional Home overseeing testing in the test kitchen for those titles. Juli is an expert in all fields of cooking, but is particularly geeky about mixology and has taught her class, Fun with Sours, to internal staff and the AllRecipes Allstars. She holds an associate's degree in culinary arts and a bachelor's degree in food and beverage service management from the New England Culinary Institute. Learn about BHG's Editorial Process Published on August 2, 2021 Print Rate It Share Share Tweet Pin Email Cook Time: 20 mins Hands On 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 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. Place tomatoes, onion, jalapeño peppers, and garlic in prepared pan; drizzle with oil. Roast 15 minutes or until 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 freezer up to 3 months. Thaw in refrigerator before reheating. Jason Donnelly *Tip Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. Tip For a spicier version, leave seeds in one or both of the jalapeño peppers. Rate it Print Nutrition Facts (per serving) 24 Calories 1g Fat 4g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 29 Calories 24 % Daily Value * Total Fat 1g 1% Sodium 67mg 3% Total Carbohydrate 4g 1% Total Sugars 2g Protein 1g Vitamin C 5.2mg 26% Calcium 8mg 1% Iron 0.3mg 2% Potassium 124mg 3% Folate, total 4.5mcg *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.