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A tomato-based sauce makes a great accompaniment to smoked beef brisket. The hint of molasses in this sauce is a great choice.

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
cool:
30 mins
cook:
30 mins
total:
1 hr 20 mins
Yield:
Makes 3-1/2 cups sauce
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan cook onion in hot oil over medium heat about 8 minutes or until golden brown, stirring frequently.

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  • 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.

  • 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.

Note:
  • Nutrition facts are given for 1/4 cup sauce.

Nutrition Facts

48 calories; fat 1g; carbohydrates 9g; insoluble fiber 1g; protein 1g; vitamin a 97.2IU; vitamin c 10mg; sodium 499mg; calcium 20.2mg; iron 0.7mg.
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