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Tomato - molasses sauce recipe

YukonRon
YukonRon Posts: 17,261
in EggHead Forum
This is a sauce I use, and I have had trouble getting it to load, I am 100% sure it is something I keep messing up.
I make up a batch of this and hand out to neighbors. I never make it the same way twice. It is very good, and does great at dinner parties and gatherings. Hope you like it, adjust as you see fit.

  • Tomato molasses sauce
  • 2 1/2 cups water
  • 1 18 - ounce can tomato paste
  • 1 12 - ounce bottle molasses (1-1/2 cups)
  • 1 1/2 cups dark-color corn syrup
  • 3/4 cup vinegar
  • 3/4 cup honey
  • 2 tablespoons paprika
  • 2 tablespoons whiskey (optional)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon liquid smoke
  • 1 tablespoon bottled hot pepper sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1/4-1 teaspoon ground red pepper
  • 2 bay leaves

directions

  1. Combine all ingredientes in a 4-quart Dutch oven. Bring to boiling. Reduce heat; cook and stir, uncovered, over medium-low heat for 30 minutes. Remove bay leaves. Refrigerate, covered, up to 2 weeks or freeze for longer storage. Reheat and pass with cooked meat or brush on beef, pork, or poultry during the last 10 minutes of grilling. Makes 8 cups (32, 1/4-cup servings).
"Knowledge is Good" - Emil Faber

XL and MM
Louisville, Kentucky
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Comments

  • bgebrent
    bgebrent Posts: 19,636
    You put this mess on ribs..? In champagne glasses? How do you use it brother?
    Sandy Springs & Dawsonville Ga
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Thank
    you!!!!

    Little Rock, AR

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  • YukonRon
    YukonRon Posts: 17,261
    I use it for beef and pork mostly. I used the rest of what I had on the burnt ends off the brisket. The children nailed them, I got one taco. They inhaled the rest.
    I make so much of this I hand it out to my neighbors like bourbon slushies.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    Biggreenpharmacist said:
    Thank
    you!!!!
    Sorry I could not get it to you sooner. Hope you enjoy.
    P.S. I am a bit more liberal on the dosage of bourbon.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    It is also good with shrimp.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SciAggie
    SciAggie Posts: 6,481
    Thanks for sharing this. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • bgebrent
    bgebrent Posts: 19,636
    YukonRon said:
    I use it for beef and pork mostly. I used the rest of what I had on the burnt ends off the brisket. The children nailed them, I got one taco. They inhaled the rest.
    I make so much of this I hand it out to my neighbors like bourbon slushies.
    Thank you Ron, it looks delicious!
    Sandy Springs & Dawsonville Ga
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,174
    My Mom used to make a similar sauce my Dad loved called Chili Sauce.  If I can find the recipe tomorrow, I'll post it.
    Flint, Michigan
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  • YukonRon
    YukonRon Posts: 17,261
    Fred19Flintstone said:
    My Mom used to make a similar sauce my Dad loved called Chili Sauce.  If I can find the recipe tomorrow, I'll post it.
    Very cool, thank you.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Ima_good_egg
    Ima_good_egg Posts: 590
    Sounds wonderful, thanks for sharing.
    Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    I out my wife in charge of sauce and she does it similarly, i.e. the same but different every time

    she doesn't use as much sugar, althiugh the ketchup base has corn shrup in it as well

    what i think is great about this is(and it's just like freestyling a rub each batch with the same ingredients), it's familiar, but not always the same thing over and over. 

    Following a rough guide rather than a recipe allows variation and experimentation. And there's something like a life lesson it it even. When you have a fantastic result, you can't always recreate it. 

    Good stuff, man
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    ...and before anyone gets pitchforky or gives you grief about "chemicals" or artifical flavors in liquid smoke, time for a refresher, peeps: "Liquid Smoke" is literally nothing more than real smoke from hardwoods (burned at controlled temps in order to facilitate the cleaner flavors of sugars and lignins being burned, instead of creosots etc.) captured on glass and made liquid by added water

    no chemicals (other than those in smoke), and no artifical smoke flavor


    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • bgebrent
    bgebrent Posts: 19,636
    "pitchforky", damned new englander... ;)
    Sandy Springs & Dawsonville Ga
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  • YukonRon
    YukonRon Posts: 17,261
    Ima_good_egg said:
    Sounds wonderful, thanks for sharing.
    I hope you will enjoy it should you find the opportunity for use.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    Darby_Crenshaw said:
    ...and before anyone gets pitchforky or gives you grief about "chemicals" or artifical flavors in liquid smoke, time for a refresher, peeps: "Liquid Smoke" is literally nothing more than real smoke from hardwoods (burned at controlled temps in order to facilitate the cleaner flavors of sugars and lignins being burned, instead of creosots etc.) captured on glass and made liquid by added water

    no chemicals (other than those in smoke), and no artifical smoke flavor


    Thank you, and I do not know that it could have been said better, having the opportunity to freelance when you cook is what makes it so much fun for me. The more regimented my cooks are done, the less enjoyment I get from the results. It is all about experiment and discovery for me.

    Regarding the liquid smoke; if someone, for whatever reason, finds the use of that ingredient to be offensive, then just don't use it. Every chef I know has used it in a sauce at one time or another, and their cabinets in their kitchens, is not without it.

    I use smoked paprika in the recipe mostly, not just paprika. it adds to the flavor as well.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    SciAggie said:
    Thanks for sharing this. 
    I hope if you find a chance to use it, that you will enjoy it.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    bgebrent said:
    "pitchforky", damned new englander... ;)
    Is that the same as a "Pissah"?  :D
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • fishlessman
    fishlessman Posts: 34,595
    YukonRon said:
    bgebrent said:
    "pitchforky", damned new englander... ;)
    Is that the same as a "Pissah"?  :D
    more like wicked pissah =)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • fishlessman
    fishlessman Posts: 34,595
    ever try canning this recipe, would be nice to have a dozen small jars ready to go
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Eggscuses
    Eggscuses Posts: 406
    I'm definitely adding that to the list
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  • YukonRon
    YukonRon Posts: 17,261
    fishlessman said:
    ever try canning this recipe, would be nice to have a dozen small jars ready to go
    I have never done so for more than a couple weeks. I hand this stuff out to friends, family, many neighbors, and a couple of the shelters close by. I have not kept it long enough to evaluate. I would think you should be able to once it is cooked. I just don't know due to how fast it goes.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Jupiter Jim
    Jupiter Jim Posts: 3,351
    YukonRon said:
    fishlessman said:
    ever try canning this recipe, would be nice to have a dozen small jars ready to go
    I have never done so for more than a couple weeks. I hand this stuff out to friends, family, many neighbors, and a couple of the shelters close by. I have not kept it long enough to evaluate. I would think you should be able to once it is cooked. I just don't know due to how fast it goes.

    After following this thread, I'm thinking you will not only be bringing Bourbon Slushy's to next years Butt Blast but also be handing out pints of this stuff! :)

     

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

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  • YukonRon
    YukonRon Posts: 17,261
    Jupiter Jim said:
    YukonRon said:
    fishlessman said:
    ever try canning this recipe, would be nice to have a dozen small jars ready to go
    I have never done so for more than a couple weeks. I hand this stuff out to friends, family, many neighbors, and a couple of the shelters close by. I have not kept it long enough to evaluate. I would think you should be able to once it is cooked. I just don't know due to how fast it goes.

    After following this thread, I'm thinking you will not only be bringing Bourbon Slushy's to next years Butt Blast but also be handing out pints of this stuff! :)

     

    I hope to cook a little at the next one as well. 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Jstroke
    Jstroke Posts: 2,605
    fishlessman said:
    ever try canning this recipe, would be nice to have a dozen small jars ready to go
    Fish, almost no one knows what that is anymore south of Boston
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • Jupiter Jim
    Jupiter Jim Posts: 3,351
    YukonRon said:
    Jupiter Jim said:
    YukonRon said:
    fishlessman said:
    ever try canning this recipe, would be nice to have a dozen small jars ready to go
    I have never done so for more than a couple weeks. I hand this stuff out to friends, family, many neighbors, and a couple of the shelters close by. I have not kept it long enough to evaluate. I would think you should be able to once it is cooked. I just don't know due to how fast it goes.

    After following this thread, I'm thinking you will not only be bringing Bourbon Slushy's to next years Butt Blast but also be handing out pints of this stuff! :)

     

    I hope to cook a little at the next one as well. 

    That would be awesome! :)


    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

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  • YukonRon
    YukonRon Posts: 17,261
    I will definitely be hauling the MM next time!  Peach Pork!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Phatchris
    Phatchris Posts: 1,726
    Sounds good... Thanks for posting =)
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  • smbishop
    smbishop Posts: 3,061
    Thank you for sharing, saved!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • YukonRon
    YukonRon Posts: 17,261
    smbishop said:
    Thank you for sharing, saved!
    I hope you enjoy if you get the opportunity to try it.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Richard Fl
    Richard Fl Posts: 8,297
    Thanks for sharing.  Here is a jam I have eggjoyed for several years and in 1/2 pint jars makes great gifts.

    Jam, Tomato, Spiced Tomato Jam #3, Richard Fl.

    Borrowed a recipe from the BGE Forum posted by Seanr7 and made a few modifications and additions. Thanks Sean.

    INGREDIENTS:
    11 lbs apprx. 22 whole large tomatoes, cored and chopped
    5 cups granulated sugar
    1 cup freshly squeezed lime juice
    4-5 Tbs freshly grated ginger (peel the ginger before grating)
    3 1/2 Small White Onions, diced
    10-12 Cloves Whole Garlic
    4 tsp ground cinnamon
    2 tsp ground cloves
    2 Tbs Hawaiian sea salt (I used Hawaiiam Pink)
    4 Tbs Aleppo Pepper Flakes
    4 Tbs Chipotle Flakes
    3 Tbs Indian River Rainbow Pepper, Course black will work

    PROCEDURE:

    1. Placed the tomatoes into boiling water to remove skin after having scored them  and removed the core. Took about 20 minutes per batch in the boiling pot. Yielded about a gallon tomato pulp and 3 quarts  juice.  Sautéed the onion and garlic until onions were translucent, careful not to burn garlic.

    2. Combine all the ingredients in a large non-reactive pot. Bring to a boil over high heat, then reduce heat to low.

    3. Simmer the jam, stirring regularly, until the tomato appears fully cooked and begins to break down. This took about 3 1/2 hours.

    4. Blitz the whole pot with an immersion blender – get it as smooth as possible. After blending continued to stir for another 2 hours.

    5. Prepare jars and a boiling water bath. I like to put this up in 8 oz jars, used 14-8 oz jars.

    6. When the jam has cooked down and will pass a wrinkle test, remove pot from the heat and ladle the jam into your sterilized jars. Wipe rims, apply lids and rings, and process in a boiling water bath for 20 minutes.

    7. This jam is amazing. It’s better than ketchup.

    8. This is not a simple sweet condiment; it’s deeply spicy and tomatoey, and has a little kick at the end. Fabulous on meatloaf, or anywhere you might use ketchup, it’s also a natural match with soft runny cheeses. Great also on burgers, hotdogs and cream cheese and crackers.

    Yield: 14-8oz Jars

    Source
    Source: BGE Forum, Richard Fl, 2014/12/13

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