I confess, I’ve been dreading writing up this recipe, but with grilling season almost upon us, I knew I needed to get it out. I’ve made my own barbeque for years, but like most, I used ketchup as a base. Since most ketchups have high FODMAP ingredients, I wanted to learn to make it from pure tomato sauce. I’m also one of those people who cook more by intuition than by the measuring spoon, so it’s sometimes difficult for me to assign absolutes to the amount of ingredients I use, especially when it comes to sauces. I add a little of this and a little of that and then make adjustments until I’m happy with the flavor. Of course you can’t really teach someone else to cook this way. I suspect it’s a skill you either come with or develop over a long period of cooking, but some never quite get there. I suspect this is the case with my husband, who like his son is probably somewhere on the Autism spectrum and I drive absolutely bug batty with my shrugs and answers that tend to sound like questions about how much of something to use.
So I had to set aside this method and get out the measuring spoons to attempt to make a recipe that can be easily replicated. This sauce isn’t quite the same sauce I’ve always made, but it’s darn close. It was a lot harder to start from a tomato sauce base than a ketchup base than I thought it would be. It’s your typical sweet and spicy type barbeque sauce. It’s fairly mild with only 1 Tablespoon of my Low FODMAP Chili Powder, so if you like some real heat, go for 1 ½ tablespoons.
Low FODMAP Barbecue Sauce
- 1 14 oz can tomato sauce
- 1-1 ½ tablespoons Low FODMAP Chili Powder
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon ground mustard
- 1 teaspoon salt
- 1 teaspoon pepper
In a small sauce pan, combine ingredients and simmer on low for 10-15 minutes. If sauce is thicker than you prefer, add some water to thin out. Let cool. Transfer to a jar or condiment bottle and store in the refrigerator.