By Victoria Hart Glavin of Tiny New York Kitchen
I never buy prepared sauces at the market because I like to experiment making my own. Try making a barbecue sauce with your favorite soda. You’ll be surprised at how great it tastes.
3 Tablespoons Unsalted Butter
1 Large Onion (Chopped)
8 Garlic Cloves (Minced)
2 Cups Tomato Sauce
2 Cups Cola, Root Beer, Or Dr. Pepper
4 Tablespoons Vinegar (I like using malt vinegar)
3 Tablespoons Brown Sugar
1 Teaspoon Kosher Salt
3 Teaspoons Jamaican Jerk Seasoning
In medium-size saucepan, melt butter over a medium heat. Add onions and garlic. Cook 6 minutes until onions are tender. Make sure to stir
occasionally. Stir in tomato sauce, soda, vinegar, brown sugar, kosher salt, and jerk seasoning. Bring to boil and then reduce heat to a simmer. Cook, uncovered, 60 minutes. Stir occasionally. Brush sauce on smoked or grilled beef, pork, or poultry as it grills. If desired, reheat any remaining sauce and serve with meat. Makes About 3 Cups.
Prep Time: 20 Minutes
Cook Time: 66 Minutes
Total Time: 806Minutes
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”