Posts Tagged ‘barbeque’
My pear-and-tomato barbeque sauce begins with equal parts of tomato sauce and pear mash. I created it because I hated composting the mash left over from juicing pears when I made jelly. It will be very satisfying to use tomato sauce cooked down from tomatoes that grew in my own small kitchen garden (didn’t happen this year because I lost my tomato plants to late blight). The sauce has a curious balance of sugar, fruit, and sour so it works well with savory dishes and with sweet ones.
While Your Small Kitchen Garden blog may have seemed quiet for the last few weeks, I have posted! First, I created a new page on the site that lists all the articles I’ve posted—on my web sites or on friends’ sites—about preserving produce. Some of the posts are about things you can find in my book, Yes, You Can! And Freeze and Dry It, Too. Others are recipes or techniques that didn’t make the book or that I’ve only learned about (or created) since the book came out.
Click the Preserving option on this site’s menu to find the list of articles. Once there, scroll down and you’ll also find a few videos about preserving produce.
Where’s the BBQ Sauce?
As I add more articles to Your Small Kitchen Garden, I’ll choose some longer, photo-heavy pieces to place on pages rather than within the blog. I did that recently with an article about canning tomato chunks, and even more recently I added an article about making and canning pear-and-tomato barbeque sauce.
This is a classic tomato and molasses BBQ sauce but with a whole lot of pears included. It’s fruity and sweet, but with noticeable sour. It has no heat, though I once mixed some with cayenne pepper and decided the heat didn’t improve the flavor; it just changed it.
Check out the recipe and procedures on the Pear and Tomato Barbeque Sauce page. Once you make your own sauce, make pizza using the BBQ sauce in place of standard pizza sauce. Then leave a note with your reactions; I’d love to hear you gave it a try—even if you don’t care for it once it’s done.