Name: Tomato-Soy Barbecue Sauce
Yield: Makes 4 to 5 cups.
Cuisine: United States
Ingredients: ¼ cup Worcestershire sauce; ½ cup each red wine vinegar and prepared mustard; several dashes of Tabasco sauce; 3 tablespoons Hungarian paprika; ¼ cup peanut oil; ½ teaspoon each allspice and cloves; 2 large onions, chopped; ⅔ cup red wine vinegar; 4 pounds ripe tomatoes; 1 teaspoon each cayenne pepper and mace; 2 tablespoons salt; 2 teaspoons black pepper; juice of 2 lemons

Preparation info

Makes
4 to 5 cups
.

Difficulty
Easy

Appears in

I Hear America Cooking

By Betty Fussell

Published 1986

About

Virginia says of her barbecue sauce, “The older it is the better it gits. I does my sauce at least two days ahead and I likes the sweety-sour taste the sugar gives, but you can leave it out.” I don’t like the sweety-sour taste, so I do leave it out. To get a really nonsweet ketchup, I’ve started here with a version of Mary Randolph’s Tomato Soy from The Virginia Housewife (1824) and then intensified