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–+ servings
Ebonie Garnica

Tomato-Pineapple BBQ Sauce For Full GAPS

Full GAPS tomato-pineapple BBQ sauce with eighteen ounces of pure tomato paste, fresh ripe pineapple, prepared chicken meat stock and coconut cooking oil. Simmer covered for an hour before blending smooth.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 1 batch
Course: Full GAPS, Sauce
Ingredients Equipment Method Notes

Ingredients
  

  • 1 white onion Diced.
  • 4 garlic cloves Diced.
  • 18 ounces pure tomato paste Glass-packed; tomatoes with optional salt, no other additives.
  • 1 cup prepared homemade chicken meat stock Strained; lightly seasoned preferred.
  • 2 tablespoons plain prepared mustard Mustard seed, water, vinegar and salt, without added sugar or starch.
  • 2 tablespoons apple-cider vinegar
  • 1 tablespoon natural non-hydrogenated coconut oil
  • 2 tablespoons pure smoked paprika
  • 1 teaspoon natural sea salt
  • 1/4-1 teaspoon pure cayenne pepper Choose within the range for the desired heat.
  • 20 ounces fresh ripe pineapple flesh Peeled, cored and diced; retain released juice.

Equipment

  • Stainless-steel or enameled saucepan with lid
  • Immersion blender
  • Fork or spoon
  • Kitchen scale
  • Measuring cup and spoons
  • Knife and cutting board
  • Heat-safe support
  • Covered storage containers

Method
 

  1. Have the prepared chicken meat stock ready. Weigh the peeled, cored pineapple flesh and dice it, retaining released juice. Dice the onion and garlic and measure the remaining ingredients.
  2. Combine the onion, garlic, tomato paste, stock, mustard, apple-cider vinegar, coconut oil, smoked paprika, sea salt, cayenne and pineapple in a saucepan. Mix with a fork or spoon, working the stock through the paste and scraping the bottom.
  3. Cook over medium heat until simmering, stirring every few minutes. Reduce to medium-low and cover.
  4. Continue the covered gentle simmer for 60 minutes, checking and stirring as needed before replacing the lid. The onion and pineapple should be soft before blending.
  5. Take the pan off the heat. Puree with an immersion blender, keeping the blade head submerged while running and stopping before lifting. Work through the mixture until large fruit and onion pieces are gone.
  6. Serve the portion needed or transfer to covered containers and refrigerate. An overnight refrigerated rest is optional for the flavors to meld. This recipe makes about one quart; use extra container space if needed.

Notes

Tomato Paste: Eighteen ounces of pure glass-packed tomato paste. Weigh the paste because package sizes vary.
Pineapple: Twenty ounces of fresh ripe flesh after removing peel and core. Dice and retain the juice released by that measured fruit.
Cooking Fat: Use the tablespoon of natural, non-hydrogenated coconut oil. It is suitable for cooking on GAPS; raw cold-pressed olive oil is for finished foods.
Stock: Prepare and strain the separate linked chicken meat stock before measuring. The stock uses natural salt to taste; choose a lightly seasoned batch for this sauce.
Timing: About ten minutes preparation with stock ready and pineapple peeled/cored, plus sixty minutes covered simmering, seventy minutes planned preparation and cooking. Allow extra fruit preparation time if starting with a whole pineapple. Overnight refrigeration is optional and additional.
Yield: One batch, approximately one quart. The finished amount varies with reduction; have extra container space ready.
Full GAPS: After pineapple, tomato, mustard and the remaining ingredients have been introduced. Contains mustard and coconut; no dairy or egg ingredients. Not an early Intro or No-Plant sauce.
Storage: Refrigerate covered and use a clean spoon. Freeze cooled portions for later meals; gently warm a portion while stirring if desired.
Doubling: Two batches. Double every numeric ingredient, including both ends of the cayenne range. Use more pan space and allow additional heating time; keep the covered simmer gentle.

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