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2 tbsp (30 mL) olive oil
2 medium onions, finely diced
1 28-oz (796 mL) can whole tomatoes
1 5.5-oz (156 mL) can tomato paste
1 cup (250 mL) molasses
1 tbsp (15 mL) Dijon mustard
3/4 cup (175 mL) red wine vinegar
1/4 tsp (1 mL) allspice
1/4 tsp (1 mL) nutmeg
1 tsp (5 mL) salt
1/2 tsp (2 mL) black pepper
1/2 tsp (2 mL) hot smoked paprika
2 bay leaves


In a medium saucepan, heat olive oil until it begins to shimmer; sauté onion for 2-3 minutes. Add tomatoes, tomato paste, molasses, mustard and vinegar. Stir and bring to a boil; reduce heat to medium and simmer for 3-4 minutes.

Add the remaining ingredients and stir until incorporated. Simmer for about 30 minutes, until sauce has reduced by half. Cool for 30 minutes. Remove bay leaves; purée in a blender until smooth. Slather over whatever you’re grilling.

Sauce will keep, refrigerated, for up to a month. Makes 4 cups (1 L).

Gluten detective
Check the label on any canned or processed product for potential sources of gluten; if in doubt, check the company’s website, or contact the company directly. Similar products may have different formulations in different countries, so be sure to check the Canadian information; also note that companies often change their formulations and processing conditions without warning, so don’t assume that gluten-free products will continue to be GF.

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