I feel it’s only appropriate to combine two very well-known quotes from history – “Necessity…the mother of invention” and “When in Rome…” – but I would change it up a little bit, to share this recipe, which is really just a nostalgic anecdote from one of my many Italian adventures…”When in Turin, the necessity for barbecue sauce is the mother of invention.”
My friends, cousins, and I decided to gather for the April 25th Independence celebration that is recognized yearly in Italy. It was quite some years ago, in 2008, a few months before I decided to move back home to the U.S. As much as I love Italian cooking and foods, I also adore introducing American flavors and creations to my friends and family that live back on the boot. After deciding that we would have a traditional Italian bbq – “una grigliata” – from ribs to chicken wings, sausage to steaks – one particular state-side favorite came to mind – barbecue sauce! After being away for so long, I craved the savory-sweet tang of traditional bbq. We went to all of the local grocery stores…and couldn’t find a single bottle. I had talked it up and felt certain I would find it, but I didn’t, so I knew what I had to do…I had to make barbecue sauce, and hopefully find all of the ingredients and get the taste ‘just right.’
I thought back to countless cooking shows I had seen over the years – and recalled main ingredients of tomato, vinegar, brown sugar, mustard, onion and spices. I looked up a couple of recipes online and found inspiration from several. I was flying blind, but somehow found all of the ingredients to get the flavor and consistency just right. On that celebratory day, I marched into the kitchen as an American-born-Italian-son, proud of both and fusing together the two cultures that make me who I am.
i.n.g.r.e.d.i.e.n.t.s.
1 cup brown sugar
3 tbsp. honey
½ cup tomato puree
2 cups ketchup
4 tbsp. red wine vinegar
1 tbsp. yellow mustard
2 tsp. paprika
2 tsp. salt
1 tsp. black pepper
½ small onion, finely minced
d.i.r.e.c.t.i.o.n.s.
In a large sauce pan over high heat, combine all of the ingredients and once it comes to a boil, reduce heat to medium-low and simmer for about 35-40 minutes or until thick, stirring frequently. Once cooled, transfer to a Mason jar, top with a reCAP® Mason Jars pour cap, and serve or store. I keep in the fridge for 2-3 weeks and use as needed (or all at once for a big picnic or barbecue). Makes approximately 2 1/2 to 3 cups. 
Everyone in Italy that I introduced to this sauce absolutely loved it. In fact, before I ended up moving, I had to repeat this recipe several times, which helped to determine quantities and measurements. There are so many ways to make barbecue sauce, but this is my way, tied to a special day, in an amazing place, with incredible people…
I work for reCAP® and love the versatility of our pour caps – they make storing and pouring much easier, cleaner, and faster! See more from reCAP® at http://MasonJars.com. 
