BBQ sauce

After reading a blog this morning in which a bottled barbecue sauce was called for, it got my hackles up again. Yes, it's convenient. Yes, it's not expensive. But, yes, it totally lacks in creativity. So I'm sitting myself down here and I'm going to do a clinic on homemade sauce. Here's an ingredient list. The final amounts should depend on your taste. I'll just suggest a basic plan. I will tell you up front that I have come to prefer whole plum tomates (canned is fine) for their taste and texture. Also, I recently vowed to use fewer ingredients. It can be difficult, but I succeeded here.

1 28 oz can roma tomatoes

1 Tbs brown sugar

1/8 cup apple cider vinegar

1 tsp cumin

salt and pepper to taste

prepared horseradish (an optional variant)

Drain the tomatoes and reserve the liquid. Squeeze them carefuly in your hand (don't wear a white shirt) and put them into your food processor. Add the remaining ingredients except the horseradish. Pulse to reduce the tomatoes to little pieces no larger than 1/4 inch. It is absolutely not necessary (or advisable) to puree this. Put the mixture into a sauce pan with the reserved liquid and bring to a simmer. Simmer slowly uncovered for 45 minutes or until somewhat thickened. Allow to cool. Only now should you add horseradish if you want it. Start with no more than 1 Tbs. Taste. Adust the taste in any way you think you'd like. Keep tasting. You're done.