I’m eating, and smoking, more pork this summer so I tried my hand at a tomato based barbecue sauce. This is the first one I’ve made, usually I use berries as a base. I used my three tomato sauce as a base instead of ketchup and used buckwheat honey instead of brown sugar. Buckwheat honey has a strong flavor that pairs well with meats. Wild flower honey or another strong flavored honey can be used instead, coriander honey would be a good choice. If you use commercial tomato sauce, sauté a diced sweet onion and two cloves garlic in a few tablespoons of butter before adding the rest of the ingredients and blend the sauce prior to bottling to make it smooth.

4 cups three tomato sauce
3/4 cup apple cider vinegar
1/2 cup buckwheat honey
1/4 cup salted butter
1 Tbs molasses
1 Tbs mild chile powder
1 Tbs yellow mustard powder
2 tsp sweet paprika
1 tsp smoked paprika
1 tsp ground allspice
1 tsp salt
1/2 tsp chipotle powder (optional)
1/4 tsp ground cloves

Combine all ingredients except butter in a large saucepot. Bring to a boil and reduce to a simmer. Cook down the sauce until it thickens and reduces by about half, stirring often. Add butter and stir until it’s well combined. Remove from heat and store in glass jars or bottles. Refrigerate between uses.