Different regions of the United States all have their own versions of barbecue sauce, but most start with a base of tomatoes, vinegar, and spices. I’m from New Jersey and—full disclosure—we don’t know much about barbecue sauce in our neck of the woods. We like to cook with it, but we don’t know anything about making it. This is my own take on various sauces I’ve tried and liked. Use it as a condiment on burgers or sandwiches, as a marinade for tofu and tempeh, or as a dipping sauce for roasted veggies or fries.
In a medium saucepan over medium-high heat, stir together all of the ingredients. Bring to a boil, then reduce the heat to medium-low and simmer uncovered for about 10 minutes, or until it thickens slightly.