This sauce was born out of a neccessity to use up some tomato paste from a jar that I had opened up to make my red lentil ragù and it was so delicious that it has since become a household staple. Amal will literally eat it with a spoon if I let her and we use it to make Sheet Pan BBQ Tofu, Vegetable and Quinoa Bowls and to dip just about anything from tofu fingers, to homemade baked chicken cutlets/nuggets and roasted potatoes.

It’s tangy, slightly sweet and salty and just the right amount of smokiness thanks to the smoked paprika. It’s everything you want in a BBQ sauce and it’s super easy to make, without refined sugars and whacky perservatives, which are all added bonuses in my book.

The trick is getting your hands on some really good tomato paste, preferably a double concentrated tomato paste and seasoning it just right, to balance out the strong umami flavour of the tomato paste with the right amount of acidity, sweetness and saltiness.

I’ve posted my recipe below, but I strongly recommend you play with this it. Not because I don’t think it’s great as it is, but because we all have different taste preferences. If you’re new to cooking, this is a great way to learn how to season to your liking. Have fun!

Homemade Smokey BBQ Sauce

Author Nissrine Boufawaz @ HolisticNiss.com

Time 5 minutes
Difficulty Easy
Servings 1 cup
Diet vegan, gluten free
Category Condiments

Ingredients:

200g Double Concentrated Tomato Paste (1 small jar)
8 tbsp Filtered Water
4 tbsp Maple Syrup
1 tbsp Extra Virgin Olive Oil
2 tbsp Apple Cider Vinegar
4 tsp Smoked Paprika
1 tsp Onion Flakes/Powder
1 tsp Garlic Powder
1 tsp Fine Sea Salt
Fresh Ground Black Pepper

Method:

Add all ingredients to a small bowl and whisk until you have a smooth saucy texture. Adjust seasoning to taste and store in the refrigerator in an airtight container or jar with a tight fitting lid for up to 5 days.