Barbecue Sauce

Homemade Barbecue Sauce, Quirky Cooking

Homemade barbecue sauce has so much more flavour than bought sauce. And I love that it doesn’t have to be full of sugar and additives. I often use the cherry tomatoes that grow wild in our backyard – a cheaper and healthier alternative to bought barbecue sauce!

This recipe is delicious on steak or chicken, or poured over meat and slow-cooked.  If you like it spicier, just add some more fresh chilli, or cayenne pepper.  If it’s the wrong season for plums, I just use some tinned ones; about four or five since they’re small.

Note: You can find fine sea salt, Aussie Kibble Pepper and Organic Garlic for this recipe in my online store here!

Homemade Barbecue Sauce - Quirky Cooking
Barbecue Sauce
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  1. 4-5 heaped tablespoons tomato paste
  2. 100g balsamic vinegar
  3. 50g coconut sugar or 30g honey
  4. 2 tsp worchestershire sauce or tamari sauce
  5. 1/4 tsp ground cloves
  6. 1/2 tsp ground cinnamon
  7. 1/2 tsp ground nutmeg
  8. 1/2 tsp cayenne pepper
  9. 2 tsp ground smoky paprika
  10. 2 tsp liquid smoke seasoning (opt.)
  11. 2 tsp sea salt
  12. freshly ground black pepper
  1. 950g fresh tomatoes (very ripe), halved
  2. 2-3 dark red plums, deseeded
  3. 150g red onion
  4. 1 fresh red chilli, deseeded
  5. 2 or 3 garlic cloves
  6. 1 red capsicum, halved
  7. 50g dates, pitted
  1. Weigh the veggies and plums into the Thermomix bowl and blend 30 sec/speed 9.
  2. Add remaining ingredients, mix on speed 6 for a few seconds, then cook 45 min/Varoma/speed 3, with the internal steaming basket on the lid instead of the MC. (This lets the steam out so that the sauce reduces, without letting it spit everywhere.)
  3. Blend 30 sec/speed 9.
  4. Pour into sterilized bottles or jars and keep in the fridge. Use within a month. For longer storage time, it is best to freeze.
Quirky Cooking https://quirkycooking.com.au/
Note: To make without a Thermomix, you will need to puree the tomatoes first, then cut up all the vegetables (or chop in food processor), then place in a heavy based pot on the stove with all other ingredients and simmer (stirring occasionally) for 45 mins. Cool, then blend in batches in a blender until smooth.

Making barbecue sauce, Quirky Cooking

40 thoughts on “Barbecue Sauce

  1. Anonymous says:

    Thankyou Jo
    your blog and recipes are so inspiting.

    How long does this sauce last for once transferred to a glass jar? I presume it is to b ekept in the fridge?

    Linda K

    • Julie says:

      I put mine in sterilised jars and they last for months. I make a huge batch at the end of summer, when tomatoes are cheaper and have just run out in June. I turn the hot jars upside down as I fill them to seal them and place them in a cool room.

  2. Jo Whitton says:

    Thanks Linda 🙂 Yes, keep it in the fridge and it will last a few weeks – but if you’re worried you won’t use it quick enough, you could freeze half of it. Ours always runs out in a couple of weeks!

    • Amy says:

      Thanks for the idea to freeze jo were just a small family so I was worried how I would keep such a large quantity 🙂

  3. Yvonne says:

    Love that you give us the non thermie recipe. My thermie days will come soon as I have put my dreams out into the universe. Love all the special info from everyone. Thanks

  4. Anonymous says:

    I’ve never made this bit glancing at the non-termie recipe. I would like to suggest, as a tomatoes sauce no thermie maker, I mouli the lot and then simmer. Much faster and easier than blanching, peeling and de-seeding.

  5. Miss Trish says:

    You have cherry tomatoes growing wild in your backyard?! Lucky you!
    I’m adding this to my list of TM recipes to try…

  6. Anonymous says:

    Hi Jo, thanks so much for great recipes, love your blog and that you include non-thermo recipes. Can’t wait to try this one out 🙂 Deb

  7. carolyn russell says:

    Hi Jo

    Love your blogs, they have really enhanced my thermie experience.

    I have just made this sauce and have followed it to the tee with the exception of the liquid smoke seasoning and its a bit bland, I am not sure what I have done wrong. Would it be the omission of the liquid smoke seasoning. Is there anything I can do to correct retrospectively?

    Thaks so much Jo.


  8. Ann-Maree says:

    I’m on a completely sugar free diet at the moment. This means no fruit at all so plums and dates are out, especially with the sugar content of the tomato paste. Will excluding those two things make a substantial difference to the flavour of the sauce?

    • QuirkyJo says:

      Plums and Dates can be left out and maybe try adding a stevia or reducing the vinegar and test it out as you go 🙂

  9. Anna says:

    Dear Jo,

    Thank you so very much for all your delicious recipes. I made this barbecue sauce and the taste is very very good.
    I wish you a great And merry Christmas. I am looking forward to more recipes and stories from you.
    Take care and kind regards,
    Anna Bevaart

  10. Kellie Hurkett says:

    Hi I normally make this recipe all the time and we love it. I am currently trying the FODMAP elimination diet for allergies. I was wondering if you think omitting the onion and garlic would have a huge impact on the flavour?

  11. Donna says:

    Jo, when plums aren’t in season, is there a replacement that you could suggest? So needing to get my 3 1/2 yo off of the store bought bbq sauce, and his dad ☺ too.

  12. Rachel says:

    I have an abundance of yellow plums..can I substitute for the dark plums?? Will it only affect colour? Thanks! Super keen to try 🙂

  13. Karyn says:

    Hi there, is it possible to substitute coconut aminos for the balsamic vinegar? Would this work

    • Quirky Cooking Team says:

      Hi Karyn. I think it should work just fine. Alternatively you could also use tamari. Good luck:-).

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