Carolina Style Barbecue Sauce

The combination of sweet and tangy flavors brings out the absolute best in grilled or smoked pork or poultry.

Ingredients

1 cup prepared yellow mustard

1/2 cup sugar

1/4 cup light brown sugar

3/4 cup cider vinegar

1/4 cup water

2 tablespoons chili powder

1 teaspoon black pepper

1 teaspoon white pepper

1/4 teaspoon cayenne

1/2 teaspoon soy sauce

2 tablespoons butter

1 tablespoon liquid smoke (hickory flavoring)

Directions

Mix all except soy, butter and smoke. 

Simmer 30 minutes. 

Stir in remaining ingredients and simmer for 10 more minutes. 

HomemadeTomato Sauce

A delicious crock pot "Homemade Tomato Sauce" that tastes fresh from the farm. Great use for those almost turned tomatoes.

Ingredients

2 onions, minced
¼ cup tomato paste
2 tablespoons extra-virgin olive oil, plus extra as needed
6 garlic cloves, minced
1 tablespoon minced fresh oregano or 1 teaspoon dried
½ cup dry red wine
¼ cup Minute tapioca
2 bay leaves
7 pounds tomatoes (about 14 large)
¼ cup minced fresh basil
Sea Salt and pepper

Directions

Microwave onions, tomato paste, oil, garlic, and oregano in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

Stir wine, tapioca, and bay leaves into slow cooker.

Core and peel tomatoes, then transfer to slow cooker. Cover and cook until tomatoes are very soft and beginning to disintegrate, 9 to 11 hours on low or 5 to 7 hours on high.

Discard bay leaves. Mash tomatoes until mostly smooth with potato masher. Transfer sauce mixture to large Dutch over and simmer over medium-high heat until thickened, about 20 minutes.

Before serving, stir in basil and season with sea salt, pepper, and additional extra-virgin olive oil to taste.

Chunky Italian Spaghetti Sauce

This great Italian Spaghetti Sauce is one of our family's best kept secrets. Nothing brings good times and good friends together like delicious food made with love. The recipe can be used as a base sauce for a number of Italian recipes.

Ingredients

2 (6 ounce) cans tomato paste
1 (28 ounce) cans tomato puree
2 (28 ounce) cans crushed tomatoes
4 garlic cloves, crushed
1 large yellow onion, chopped

1 large bell pepper (red, green or yellow), chopped

1 package of Portabella mushroom
3 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons white sugar
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
1 cup dry red wine
2 1/2 cups water  

Directions

In a large skillet on low-med heat add your olive oil and saute your onions, bell peppers, mushrooms for about 6 minutes,then add your crushed garlic,cook for 2 minutes longer. 

Combine with all the ingredients in a large crock pot.

Make sure you mix everything very well.

Cover and cook on medium heat for 6 to 8 hours.

Serve over pasta.