The recipe - below - is my attempt to replicate the commerically available sauce, known as Open Pit. It is one of the oldest (factory) produced BBQ sauces, having a thin consistency, a tanginess and an unsual hint of allspice. Open Pit Blue Label
The label contents on Open Pit Blue Label: "High fructose corn syrup, water, distilled vinegar, tomato puree (water, tomato paste), salt, modified food starch, contains less than 2% of: soybean oil, hydrolyzed corn and soy protein, spice, onion powder, dehydrated garlic, artificial tomato flavor, natural and artificial flavor, colored with (yellow 6, red 40, blue 1, titanium dioxide), caramel color".
Ingredients: 5 Tbl tomato paste water 2/3 cup + 2 Tbl light corn syrup 2/3 cup white (distilled) vinegar 1/4 Tsp allspice 1/4 Tsp onion powder 1/4 Tsp garlic powder 1/4 Tsp ground cayenne pepper salt to taste
Put 5 Tbl of tomato paste into a 2 cup Pyrex measuring glass, add enough water to bring the liquid-level to 12 oz then use a stick blendor to combine. Place all of the ingredients into a sauce pan. Bring the contents of the pan to a boil, simmer slowly and stir frequently until the sauce coats the back of a spoon. This sauce is good for glazing grilled chicken and pork chops; No so good as a slathering sauce for smoked meats.