Sautéed onion and garlic build a savory base for this tangy, smoky BBQ sauce, deepened with tomato paste and a good hit of smoked paprika, chili powder, and cayenne. Coconut aminos bring a rounded, savory backbone in place of the usual bottled sauces, while date paste lends natural sweetness and body without any refined sugar. A splash of apple cider vinegar keeps things bright and balanced, and a slow simmer thickens everything into a glossy, spoon-coating sauce. It's the kind of all-purpose BBQ sauce you'll want on ribs, pulled chicken, or roasted veggies, and it holds up beautifully in the fridge for whenever the craving hits. Straightforward pantry staples and one saucepan are all it takes, making this a solid, no-fuss pick for a wheat free kitchen.
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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. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
Add the tomato paste and stir to coat the onion and garlic. Cook, stirring frequently, until the paste darkens slightly and begins to stick to the bottom of the pan, about 2 minutes.
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