Recipe: Roasted Cherry Tomato and Pinot Noir BBQ Sauce

For urban gardeners and foodies, summer means only one thing: Tomato Mania. Of course, once these glorious globes start to go into season, sometimes it’s hard to decide what to do with each one. You can of course can them or dry them, or make sauces, pies, etc. But we have another idea: BBQ sauce.

We developed this Roasted Cherry Tomato BBQ Sauce recipe the folks at Woodbridge, but thought it would be nice to share it here too because it’s so good. It’s hard to envision anything more magical than turning a small, sour cherry tomato into a sweet, almost candy-like treat. It’s amazing what a slow, low cooking time can do to these little babies. And then turn it into a rich and flavorful barbecue sauce. We die.

We love to serve this sauce on sliders made from simmered pulled pork (this simple CHOW recipe is our favorite), but you can also go vegan and use jackfruit. Of course, if you do, you’ll have to replace the Lea & Perrins with the vegan version. Their Worcestershire contains anchovies.

This is how it’s done:

Roasted cherry tomato and pinot noir barbecue sauce


For the roasted tomatoes
* makes 1 ½ cup of roasted cherry tomatoes

2 tablespoons of olive oil
1 tablespoon of kosher salt
1/2 tablespoon of pepper
4 cups of cherry tomatoes
Baking dish 9 X 12

Preheat the oven to 350 degrees. Coat the bottom of a 9 X 12 baking dish with olive oil, then add the cherry tomatoes, salt and pepper. Use your hands or a skimmer to make sure the tomatoes are well coated, then place the dish in the oven. Bake for 1 hour or until the skin is shriveled and the color of the tomatoes is a deep dark red, almost brownish. Take out of the oven and let cool.

For the sauce
* makes 1 ½ cup of sauce

1 ½ cup roasted cherry tomatoes
½ cup Woodbridge Pinot Noir
½ cup packed brown sugar
3 medium garlic cloves, finely chopped
3 tablespoons of apple cider vinegar
3 tablespoons Lea & Perrins Worcestershire sauce
2 tablespoons of brewed coffee
1 tablespoon of Dijon mustard
1 ½ teaspoons of paprika
¼ teaspoon of celery salt

In a medium saucepan, combine all the ingredients. Bring to a boil, stirring to make sure the ingredients are incorporated. Once the mixture boils, immediately reduce heat to low. Simmer the mixture until thick but still runny, about 40 minutes. Transfer the ingredients to a food processor and blend until smooth. Use the sauce on your favorite pulled pork sliders or, once cooled, store it in a mason jar. The sauce will keep for a week if refrigerated.

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