Fresh rosemary rocks in this barbeque sauce that cuts both calories and sugar compared to most bottle sauces. Make it in under 15 minutes and use for dipping, grilling or marinading.I’ve been AWOL, but it’s good to be back doing what I’m most passionate about; showing you how to create delicious meals and snacks that will both fuel an active lifestyle and improve longevity. Earlier this Spring, I suggested three herbs perfect for the garden and for the grill. BTW, did you get an herb garden started? If so, you’re probably already enjoying fresh cuttings.
I love having fresh herbs at my fingertips because I can reduce the number of trips I take to the market, cut down on waste (no more wilted herbs in the refrigerator) and elevate culinary creations in an instant. This summer, I ‘ve been doubling up on my use of rosemary; adding it to salad dressings, marinades and bbq sauce. Sometimes I add it to bottled bbq sauce, but most often I make bbq sauce from scratch. Today I’m sharing a homemade bbq sauce recipe with fresh rosemary that eliminates additives and slashes sugar. I modified a favorite sweet bbq sauce recipe by using canned tomato sauce and tomato paste instead of catsup; then eliminated the sugar by substituting maple syrup and molasses. Yes, these both contribute some sugar, but they also have added benefits that sugar does not have (hello antioxidants and nutrients.) The total sugar content is about one half of that in a typical bottled bbq sauce, but your taste buds won’t miss it . Make it today and try it on chicken and shrimp and even temph.
Please let me know in the comments, how your using fresh herbs this summer.
Barbeque Sauce with Rosemary
Fresh rosemary rocks this homemade bbq sauce that has about half the sugar of bottled sauce,
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 11 minutes
- Yield: 24
- Category: sauce
- 1/4 cup diced onion
- 1 (14 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 3 tablespoons apple cider vinegar
- 3 tablespoons pure maple syrup
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons unsulfured molasses
- 3 teaspoon garlic powder
- 1 tablespoon dry mustard
- 1/2 teaspoon sea salt
- Dash of hot sauce
- Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, saute until tender.
- Add together all of the remaining ingredients and bring to a boil.
- Simmer , partially covered for 5 to 6 minutes, stirring occasionally.
- Store in a glass jar in the refrigerator. Use as desired.
- Serving Size: 1 tablespoon
- Calories: 25
- Sugar: 4 g
- Sodium: 130 mg
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 1
- Protein: 1
- Cholesterol: 0