All good things come to end, and today was the end of our daughter's summer vacation. To ease the sting, we combined two of her favorite meals: BBQ tofu and pizza topped with Daiya Cheddar.
BBQ Sauce (version 2)
1 tbs. vegetable oil
1 large onion, diced
4 cloves garlic, minced
1/2 tsp. garlic salt
1/2 tsp. black pepper
1 tbs. Dijon mustard
1 tbs. ketchup
2 tsp. smoked paprika
1 cup fire-roasted whole tomatoes
1/2 cup bourbon
1/3 cup agave
1/4 cup balsamic vinegar
In a large frying pan over medium heat, heat oil and saute onion and garlic until translucent.
Add salt, pepper, smoked paprika, mustard, ketchup and simmer for 5 minutes.
Add tomatoes (we like to crush them with a potato masher) and the remaining ingredients. Bring it to a boil, then reduce the heat and simmer on low for 25-30 minutes until starting to thicken.
Remove from heat and add to the vita-mix (or blender) and puree until smooth. Use immediately, or store in refrigerator.