I've been looking for a garlic-free BBQ sauce. Of course, I can't find one, so I found a few recipes online and combined them into this one, which I will try as soon as I have my BBQ :)
Ingredients
1 can (28 oz.) tomato puree
1 can (28 oz.) chopped tomatoes in juice
1 onion, chopped
1/3 cup dijon mustard
1 cup orange juice
1 1/2 cups wine vinegar
1/4 cup molasses
2 tablespoons packed brown sugar
1 tablespoon paprika
2 teaspoons chili powder
2 teaspoons ground red pepper
1/4 teaspoon Mace
1/4 teaspoon Cumin
1 teaspoon salt
1 teaspoon ground black pepper
muslin wrapped cloves and cinnamon (to remove afterwards)
In large saucepan, whisk together the tomato puree and mustard until smooth. Stir in remaining ingredients. Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally. When done, sieve and simmer for another 10 minutes.
In theory, it should last a few weeks in the fridge because of the vinegar, but I might pack it in sterile jars and see if I can make it last a bit longer.