SWEET ALE & TOMATO BBQ SAUCE WITH PREGO TRADITIONAL SAUCE

Made With:

Sauces/Gravies

Prego® Traditional Pasta Sauce

Vine-ripened tomatoes provide the base for the perfect balance of sweet tomato taste and savory Italian seasonings…a true classic!

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Tip

Serve as a sauce, BBQ sauce, glaze or all three. For complex flavor, use dark ale, add after cooking tomatoes and spices and let it reduce. Serve with white and dark meat chicken, beef or pork ribs, fish, or seafood.

Nutrition Facts
Serving Size
1/4 CUP (2 FL OZ)
Amount Per Serving
Calories 37
% Daily Value
Total Fat 1.1g
2%
Saturated Fat 0.2g
1%
Cholesterol 0mg
0%
Sodium 191mg
8%
Total Carbohydrate 5.5g
2%
Dietary Fiber 0.8g
3%
Protein 0.6g
1%
Vitamin A 6%
Vitamin C 9%
Calcium 2%
Iron 4%
Total Time

35 min.

Serving & Size

1/4 CUP (2 FL OZ)

Yields

Made with ale and chili powder, this savory barbecue sauce has the perfect amount of heat.

Nutrition Facts

Nutrition Facts
Serving Size
1/4 CUP (2 FL OZ)
Amount Per Serving
Calories 37
% Daily Value
Total Fat 1.1g
2%
Saturated Fat 0.2g
1%
Cholesterol 0mg
0%
Sodium 191mg
8%
Total Carbohydrate 5.5g
2%
Dietary Fiber 0.8g
3%
Protein 0.6g
1%
Vitamin A 6%
Vitamin C 9%
Calcium 2%
Iron 4%

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Profit Per Serving
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Step 2
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
olive oil 0 1/2  cups
plum tomato, diced 14  ea.
1. Heat olive oil in a saucepan over high heat. Add tomatoes and sauté for 1-2 minutes.
Weight Measure
chili powder 0 3/8  cups
paprika 0 1/4  cups
2. Add chile and paprika. Cook for another minute.
Weight Measure
Worcestershire sauce 4 1/2  cups
Made With:

Sauces/Gravies

Prego® Traditional Pasta Sauce

View Product
Prego® Traditional Pasta Sauce, 106 ounces each 106 oz. pouches
cider vinegar 3 3/8  cups
onion powder 0 1/2  cups
yellow mustard 0 1/4  cups
garlic, peeled, roasted 0 1/4  cups
beer 53 oz.
3. Add remaining ingredients and bring to a boil. Reduce heat and let simmer for 2-3 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

4. Blend mixture until smooth. Serve warm.

CCP: Hold for hot service at 140°F or higher until needed.
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