F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

BBQ Baste

  • SERVINGS: 8
  • BASIC-EASY
  1. 2 tablespoons olive oil
  2. 2 shallots, coarsely chopped
  3. 4 garlic cloves, coarsely chopped
  4. 1 cup sherry vinegar
  5. 1/4 cup dark brown sugar
  6. 6 plum tomatoes, coarsely chopped
  7. 2 cups chicken stock or low sodium canned chicken broth
  8. 1 tablespoon Spanish paprika
  9. Salt and freshly ground pepper
  1. Preheat grill or side burner. Heat oil in a medium saucepan over medium heat. Add shallots and garlic and cook until soft, about 4 to 5 minutes. Add vinegar and reduce by half. Add remaining ingredients, stir and bring to a boil. Reduce heat and simmer for 20 minutes. Transfer mixture to blender and blend until smooth. Return mixture to a clean saucepan and cook for 15 to 20 minutes or until thickened. Season with salt and pepper. Let cool to room temperature.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.