Photo: Hector Manuel Sanchez; Prop Styling: MindI Shapiro Levine; Food Styling: Torie Cox
Active Time
20 Mins
Total Time
1 Hour 15 Mins
Yield
Makes about 1 qt.

This recipe goes with: Deep South Barbecue Ribs.

How to Make It

Step 1

Heat a large (12-inch) cast-iron skillet over medium-high. Add cherry tomatoes, and cook, stirring often, until skins begin to split and char, 5 to 7 minutes. Add chopped onions and minced garlic, and cook, stirring often, 5 minutes. Add butter to pan, and cook until melted, about 1 minute. Stir in brown sugar. Cook, without stirring, until edges start to caramelize, 2 to 3 minutes.  

Step 2

Stir in vinegar, mustard, Worcestershire sauce, salt, and pepper; reduce heat to medium-low, and cook until tomatoes break down and mixture is slightly thickened, about 45 minutes.

Step 3

 Remove from heat; carefully transfer to a blender. Remove center piece of blender lid (to allow steam to escape); process on high until almost smooth, about 1 minute. Cool completely, about 30 minutes. Store in an airtight container in refrigerator up to 2 weeks.

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