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February 17, 2014

Pro-tip! Remember the sausage and brussel sprout recipe from the other day? The left-overs make a kick ass breakfast! I heated them gently in a pan, whipped together three whole eggs and about 1/4 cup egg whites and poured that right on top.  Add in a tiny bit of grated cheese, scramble it up and you have an easy breakfast for two.

So I made a BBQ sauce yesterday that Ian claimed was so good I should be bottling and selling it.  The problem is I made it up as I went along so I don’t know if I’ll ever be able to replicate it.  CURSES! I know the basic ingredients but have no idea on ratios. I don’t really believe in measuring and prefer to cook by taste which is probably why my baking will never equal my cooking. Baking requires following recipes precisely and I prefer just to do things my way. I recognize that this can be my downfall at times (like now), but the experimenting is a big part of why I love cooking so I’m not about to change.

In any case, if you want to try whipping together an awesome BBQ sauce, here are the basics:


  • Approx half a 28 ounce can of diced tomatoes
  • Approx 1/4 cup of maple syrup
  • Approx 1/4 – 1/2 cup whole grain Dijon mustard
  • Four cloves of garlic, diced
  • Pepper to taste
  • Extra garlic powder if required

Over low heat, cook the garlic with some EVOO until fragrant then add in the tomatoes, syrup, mustard and pepper. You’re going to want to mash up the tomatoes slightly but it will remain a bit chunky. Let it simmer for a bit and taste. I had to add an extra squeeze or two of mustard and a dash of garlic powder. The longer it simmers the thicker it will become so cook until your desired consistency.

NOTE: If you would prefer a smooth sauce, just use tomato sauce rather than diced tomatoes.

I used this on ribs (thanks to Foodland Ontario for the inspiration!), but it would go great with chicken or maybe even as a condiment on burgers.  Enjoy!


From → Recipes

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