This rich, smoky sauce builds its sweetness the natural way, with soft medjool dates blended right into the base instead of refined sugar. Sautéed onion and garlic form a deep, savory foundation, while tomato paste gets cooked down until it darkens and concentrates into something almost caramelized. A splash of apple cider vinegar and coconut aminos brings the tang and umami you want in a great barbecue sauce, balanced with smoked paprika, cumin, and a little heat from cayenne. Everything simmers low and slow until it thickens into a glossy, spoon-coating consistency, then gets blended silky smooth. It's the kind of pantry-friendly staple you'll want on everything from grilled chicken to roasted veggies, and it fits beautifully into an anti-inflammatory kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Combine the pitted dates and 2 tbsp warm water in a small bowl and let soak for 5 minutes, until the dates are soft enough to mash. Mash with a fork into a smooth paste and set aside.
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
