Hickory Barbecue Sauce
- 4 plum tomatoes
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 garlic cloves, finely chopped
- 1 mango, peeled, pitted and chopped
- 1 (15-ounce) can peeled whole tomatoes
- 1 cup water
- 1 (6-ounce) can tomato paste
- 3/4 cup pure maple syrup
- 1/2 cup light unsulfured molasses
- 1/4 cup apple cider vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon mustard powder
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
Prepare a stovetop smoker according to the manufacturer's instructions. Smoke the tomatoes over medium heat for 30 minutes, or until the skins loosen and the tomatoes soften.
Meanwhile, heat the oil in a heavy large saucepan over medium heat. Add the onion and sauté for 8 minutes, or until translucent. Stir in the garlic. Add the mango pieces and sauté for 8 minutes, or until the mango pieces become mushy.
Add the smoked tomatoes, canned tomatoes with their juices, water, tomato paste, maple syrup, molasses, vinegar, lemon juice, Worcestershire sauce, salt, pepper, mustard powder, onion powder and garlic powder.
Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer uncovered for 30 minutes, stirring occasionally, or until the sauce thickens slightly and the tomatoes are very tender.
Cool slightly. Using an immersion blender, puree the sauce until smooth. (Alternately, working in batches, transfer the sauce to a blender, and blend until smooth.)