Serves: 5
Total Calories: 8

1 tomato, large, fresh, ripe
1 clove garlic, minced
2 tablespoons Pomegranate Molasses (see recipe under "Ground Meat, Burgers and Sausage") or 1 tablespoon balsamic vinegar
1/4 teaspoon cayenne pepper, or more to taste
salt and freshly ground black pepper, to taste

1. Preheat the grill to high.

2. Place the tomato on the hot grate and grill, turning with tongs, until charred on all sides, 8 to 12 minutes. Transfer to a platter to cool.

3. Scrape most of the burnt skin off the tomato, then combine with the garlic, Pomegranate Molasses, 1/4 teaspoon cayenne, and salt and black pepper in a food processor. Process to a coarse paste. Taste for seasoning, adding salt or cayenne as necessary the sauce should be highly seasoned.

4. Serve, at room temperature, within 4 hours of making.

Makes about 1 cup

Nutritional Facts:

Serves: 5
Total Calories: 8
Calories from Fat: 0

More Recipes from the The Barbecue Bible Cookbook:
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A Simple Tamarind Barbecue Sauce
Asian Pear Dipping Sauce
Basic Barbecue Sauce
Basic Chimichurri
Basic Vietnamese Dipping Sauce / Nuoc Cham
Bengali Mango-Tamarind Barbecue Sauce
Carolina Mustard Barbecue Sauce
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Classic Teriyaki Sauce
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County Hot Sauce / Molho da Companha
Dry Chimichurri
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