Homemade BBQ Sauce with Tomato & Smoked Paprika
Want to make your own BBQ sauce without adding spoonfuls of sugar, honey or syrup? Tomato, cider vinegar, smoked paprika and Worcestershire sauce make a savoury, tangy sauce that you can adjust to your taste. Do not expect an exact copy of a sweet bottled BBQ sauce: this version is all about tomato, spices and a smoky undertone.
Savoury BBQ sauce with tomato and smoked paprika
The final quantity depends on how much you reduce the sauce. Taste it at the end: your choice of passata, mustard and Worcestershire sauce affects its acidity, saltiness and sweetness.
Leaving out spoonfuls of sugar does not make it sugar-free
Tomatoes contain naturally occurring sugars. Worcestershire sauce, mustard and other prepared ingredients may also contain sugars. Check both the ingredients list and the nutrition information on the products you use. No nutritional analysis has been carried out for this recipe.
Ingredients and equipment
For one small pan of sauce
- 200 ml passata
- 3 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smooth mustard
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- Salt to taste, only after tasting
If you also want to avoid sugar, honey or syrup in prepared ingredients, check the ingredients lists on the passata, mustard and Worcestershire sauce.
Optional extras and useful equipment
- Optional for extra sweetness: erythritol, xylitol or liquid stevia
- A small saucepan
- Measuring spoons and a measuring jug
- A whisk or wooden spoon
- A clean bowl for serving
Sweeteners vary considerably in strength. Start with a small amount and follow the directions on the packaging. As a guide, you can use up to about one tablespoon of erythritol or xylitol to taste, or a few drops of liquid stevia. Do not add the full amount automatically.
If catering for allergies, check every label. Worcestershire sauce may contain fish, for example, and mustard is also an allergen.
How to make the BBQ sauce
Measure out the ingredients
Have everything ready before heating the pan. Garlic and onion powder can darken quickly in hot oil, so keep the passata close at hand.
Warm the oil over a low heat
Add the olive oil to the pan and warm gently. Briefly stir in the garlic and onion powder. Add the passata straight away, before the powders begin to brown.
Add the vinegar, sauce and spices
Stir the cider vinegar, Worcestershire sauce, mustard, smoked paprika, cumin and black pepper into the tomato base. Mix thoroughly so no dry lumps remain.
Simmer for 15–20 minutes
Keep the heat low and stir regularly, especially along the bottom of the pan. Simmer uncovered until the sauce reaches your preferred consistency.
If it becomes too thick before the flavours have come together, stir in a small splash of water. There is no need for a vigorous boil.
Taste and balance
Spoon a little sauce onto a clean spoon and let it cool briefly before tasting. Only then add salt if needed. For more sweetness, add a small amount of your chosen sweetener, stir thoroughly and taste again.
If it needs more tang, add a few drops of extra cider vinegar. For a milder flavour, a little extra passata can soften the balance of acidity, salt and spices.
Adjust the flavour to your taste
More smokiness
Add a little more smoked paprika. Start cautiously: a smoky flavour can quickly become overpowering.
More heat
Add chilli to taste. If using chipotle from a jar or tin, check the ingredients in the accompanying sauce as well.
More savoury depth
Try a small splash of coffee or espresso. Start with a little and taste: you want extra depth, not a distinctly coffee-flavoured sauce.
How to use this sauce at your BBQ
Serve it alongside grilled meat, vegetables or a pulled meat sandwich. You can also brush on a thin layer towards the end of cooking. Watch the colour and do not let the sauce blacken.
This sauce does not behave exactly like a sweet BBQ glaze. Expect a savoury coating rather than automatically getting the same sticky, glossy finish.
Keep serving sauce and basting sauce separate
Set aside a separate portion before brushing sauce onto meat. Do not dip a brush that has touched raw or undercooked meat into sauce you intend to serve at the table. Use a clean bowl and clean utensils for the serving portion.
Making ahead and storing
Make a quantity you plan to use soon. Cool leftover sauce promptly, transfer it to a clean, covered container and refrigerate. Label it with the date you made it.
This is not a preserving or canning recipe and has not been tested for storage at room temperature. A sealed jar or the presence of vinegar does not automatically make the sauce suitable for keeping outside the fridge.
Frequently asked questions
Is this BBQ sauce completely sugar-free?
That has not been established for this recipe. Tomatoes contain naturally occurring sugars, and the other ingredients vary by brand. The basic method does not call for spoonfuls of sugar, honey or syrup, but that does not mean the finished sauce contains no sugars.
Do I need to add a sweetener?
No. You can make the sauce without one. Taste the savoury base first, then decide whether you would like extra sweetness.
Can I use any Worcestershire sauce?
Ingredients vary by brand. Check the ingredients, nutrition information and allergens. Look out for fish if you are cooking vegetarian or vegan food.
Why is my sauce too sharp?
Passata and vinegar vary in acidity. Add a little extra passata and taste again. You can also carefully add a small amount of your chosen sweetener if you want to use one.
Why is my sauce too thin?
Simmer it uncovered for a little longer, stirring regularly. Remember that reducing the sauce decreases the quantity and concentrates the flavour.
Is this sauce suitable for a keto diet?
That depends on your ingredients, portion size and individual eating plan. Without calculated nutritional values, we do not guarantee that this recipe fits a keto diet.
Which rub works with this BBQ sauce?
Choose your rub to suit the dish and the flavour you want. The sauce already brings tomato, acidity and smoke, so season gradually and taste the combination.
Warm and aromatic
Shawarma BBQ Dry Rub gives meat or vegetables a warm, aromatic base. Serve the sauce alongside so you can choose the balance yourself.
An Italian flavour direction
Choose Toscana Fire Italian BBQ Rub with Fennel for an Italian flavour direction. Start with a little sauce so the rub's character still comes through.
Catering for particular ingredients or dietary preferences? Always check the current product information and label. Combining a rub with this sauce does not automatically make a dish sugar-free or suitable for a particular diet.
More about ingredients and dietary preferences
Fancy trying a different BBQ sauce?
Compare different styles in the BBQ sauce encyclopaedia or explore the classic homemade BBQ sauce recipe. Find a flavour that suits whatever you are cooking.