After a week of brewing up condiment-based sauces — not that we don’t love ketchup and mustard with all our hearts — I thought I’d take classic American barbecue sauce recipe back to its pre-squeeze bottle roots: the actual tomato. Kansas City-style barbecue sauce isn’t swirled together in a little bowl at the last minute, it’s slow-cooked to bring out the flavors of the onions and tomatoes. Exceptionally tasty brushed on a rack of ribs during the last few minutes of cooking, this is a sauce that’s impressive to make at home and, without a doubt, worth the extra effort.
More barbecue sauces from Food Republic:
- 3 tablespoons canola oil
- 1 medium onion, very finely chopped
- 1 28-ounce can crushed tomatoes
- 1/2 cup cider vinegar
- 1/3 cup brown sugar
- 2 teaspoons chili powder
- Heat canola oil in a heavy-bottomed saucepan over medium-high heat and saute the onions for 7-10 minutes until completely soft and golden-brown.
- Add remaining ingredients, bring to a boil, then reduce to a simmer and cook, uncovered, for 45 minutes.
- Remove from heat, allow to cool completely, then transfer to a blender and blend until smooth.
- Transfer to a container with a tight-fitting lid and store in the refrigerator for up to a week.