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Gluten Free Soy Free Homemade Barbecue Sauce

This gluten free, soy free homemade barbecue sauce is slightly tangy with a rich flavor. Perfect for summer get togethers. It can be used on a variety of dishes.

Preheat your oven to 425 degrees F. Line your baking tray with parchment paper.

Rinse tomatoes under cool water and dry with a paper towel. Cut off top of tomato and then cut tomatoes in half. Leave garlic whole, just cut off bulb - little brown spot at tip. Chop the onion into pieces. Place all vegetables on baking tray lined with parchment paper. Spray all vegetables lightly with olive oil.

Place baking tray in oven and roast about 25 minutes. Allow the vegetables to brown, you want the flavor it creates. Vegetables should be mushy.

Remove from oven and let vegetables cool for a few minutes.

Once cool, spoon them into a blender and blend on high for about 5 minutes. The goal is to get the tomato skins to break down. Blend longer if necessary.

Add blended mixture to a sauce pan and add in the rest of the ingredients. Stir together well.

Simmer the sauce over medium low heat for 15 - 20 minutes. If it's too thick, add a little bit of water a little at a time. Stir often while simmering.

When done, remove from heat and allow to cool thoroughly. Place into an airtight jar or container and place into the refrigerator.

This gluten free barbecue sauce can be used as you choose on many dishes. I used it for Gluten Free Barbecue Eggplant Tacos wrapped in Gluten Free Chickpea Tortillas. I use the Gluten Free Zucchini Chickpea Pancakes - Vegan recipe and make it a bit thinner. I leave out the vegetables making it a tortilla/soft taco.


1 1/2 cups cherry tomatoes

1/2 medium yellow onion

1/2 medium red onion

8 - 10 cloves garlic

2 tablespoon packed light brown sugar

1/2 tablespoon molasses or molasses substitute - 2 tablespoons sugar mixed with 1 tablespoon water

2 teaspoons Annie's vinaigrette dressing

1 teaspoon2 lemon juice - I use fresh lemons

1 1/2 teaspoons French's yellow mustard

1 pinch salt

1 teaspoon onion powder

1/2 teaspoon garlic powder

1 tablespoon water or more to thin out if necessary, add a little at a time until you achieve desired consistency

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