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Photo: <a href="http://www.flickr.com/photos/tbisaacs/">Travis Isaacs</a> on Flickr
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. What could an actual tomato have to do with barbecue sauce? Read on.

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: