My quest to re-hack this award-winning sauce took me to the busiest Tony Roma’s in the world at The Freemont Hotel and Casino in downtown Las Vegas. Thirty minutes after opening its doors, the restaurant was completely packed and a line had formed out the door winding through the slot machines. I’ve never seen anything like it. I’m glad I went, though, because the first time I hacked this recipe I targeted the bottled sauce that Tony Roma’s sells in stores, which happens to be totally different from the stuff you get at the restaurant. The bottled sauce is good, but the restaurant version of the sauce has a much better, more complex flavor with a distinct hint of cinnamon that’s not found in the bottles. Make the recipe here and you’ll have a clone of the award-winning sauce served at the restaurant with a flavor that totally trumps the bottled version.

1 cup ketchup
¾ cup water
6 tablespoons white vinegar
3 tablespoons dark brown sugar
½ teaspoon vegetable oil
½ teaspoon dry mustard powder
¼ teaspoon plus ⅛ teaspoon salt
¼ teaspoon paprika
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon hickory liquid smoke
⅛ teaspoon ground cinnamon

Cooking method

1-Combine all of the ingredients in a small saucepan over medium heat.

2-Bring to a boil, then reduce the heat to medium/low and simmer for 25 to 30 minutes or until thick. Remove from the heat, cover, and cool.

Post a Comment