The Perfect Barbecue Sauce


This tasty sauce was adapted from Half Baked Harvest’s copycat of Sweet Baby Ray’s.  It’s tasty, simple to make, and easily adaptable.



  • 2 1/2 cups ketchup
  • 1 cup dark brown sugar
  • 1/2 cup molasses
  • 1 cup pineapple juice
  • 2 tablespoon Worcestershire sauce
  • 5 teaspoons ground mustard
  • 4 teaspoons smoked paprika
  • 1/2 teaspoon cayenne pepper (more or less depending on your spice preference)
  • 1 tablespoon salt
  • 2 teaspoons pepper


Combine all ingredients in a saucepan, heating over low heat, stirring to combine.  Serve with your favorite dish.



Forrest’s Honey Mustard

Forrest’s Honey Mustard
  • 2 tablespoons coconut sugar
  • 4 tablespoons ground dry mustard
  • 1 tablespoon malt vinegar
  • 5 tablespoons honey
  • 1 teaspoon lemon juice
  • 6 tablespoons mayonnaise or plain yogurt
  • 1 tablespoons stout, porter, or other malty beer
  1. Combine all ingredients in a bowl, whisk until combined. Store in refrigerator until ready to serve.

Barbecue Sauce

Jenny’s BBQ Sauce
This sauce is the perfect “anytime” sauce.

3/4 cup apple juice
1/3 cup tomato paste
1/4 cup balsamic vinegar
2 tbsp brown sugar
2 tbsp honey
1/8-1/4 tsp chipotle powder, to preference
1 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp freshly ground black pepper

Combine all ingredients in a small sauce pan, bring to a boil. Reduce heat and simmer 30 minutes or until desired thickness. Stir often.

Fresh Tomato Sauce


Thank goodness that I splurged and bought the KitchenAid strainer attachment!  This baby has made my life so much easier.  Last summer, I fumbled around with a food mill, which I found incredibly inefficient.  This summer, I can juice 10 pounds of tomatoes while Regis and Kelly have their host chat!

Writing a recipe for the tomato sauce that I made all summer isn’t proving as simple.  While the sauce itself is incredibly simple, I didn’t really track what I added to the sauce, which makes it hard to create a recipe.  Instead, I’ll be listing a general guideline on what I did with the fresh tomatoes and herbs that we had all summer. 

Start by juicing your tomatoes.  I chopped the tomatoes, and used my KitchenAid strainer to get 16 cups tomato juice from 10 pounds of tomatoes.  I sent them through the strainer twice; skin, seeds, and all.

Put tomato juice in a large pot.  Cover with a splatter screen or you’ll regret the mess you have to clean up later.  Simmer sauce forever.  Until reduced by a lot, like 3/4.

Meanwhile, gather up all the fresh herbs you can find.  A ton of them.  You cannot have too many fresh herbs.  I used rosemary, basil, oregano, thyme, parsely, and sage.  Destem and chop them. 

Once the sauce has reduced to the texture you like, stir in the herbs.  Then go pick some more herbs and add those too.  Trust me, you won’t regret it.  Grind in some fresh pepper, and start adding salt to taste.  There’s a fine line between sauce that’s too tangy and sauce that is perfectly balanced with salt. 

Use the sauce how you like.  Here’s where we like ours:

Falafel with Yogurt Tahini Sauce:  the Tahini sauce sucked.  Go for the tomato sauce.  It’s perfect.
Black-Eyed Pea and Quinoa Patties
Spinach- Basil Pasta Dough
Homemade Pizza

Herbed Olive Oil

We mow through quite a bit of olive oil and fresh herbs around here, whether it’s dressing a salad, drizzled on veggies, or topping a roasting chicken.   So I figured we could really use a bottle of Herbed Olive Oil.

Herbed Olive Oil

1/2 cup each- fresh parsley & basil
1/4 cup rosemary needles
2 cups olive oil
3 branches rosemary

Shred herbs in a blender or food processor, slowly drizzling in olive oil.  Blend until smooth. 

Place rosemary branches in a clean bottle.  Pour herbed olive oil mixture into bottle. 

Use as desired!