This strawberry BBQ sauce is sweet and tangy, and a perfect companion to juicy grilled chicken. For my vegetarian friends, try it as a base for pizza with thinly sliced new potatoes, blue cheese, and arugula.
In a small sauce pot, melt the butter over medium high heat until it foams. Add the strawberries and diced tomatoes to the butter and cook over medium heat, stirring occasionally, until the strawberries are soft and starting to break down, 10-12 minutes. You'll know it's ready when you can easily crush one of the strawberries with the back of a wooden spoon.
Scrape the berries and tomatoes into a blender and blend until super smooth.
Return the berries and tomatoes to the pot and add the balsamic vinegar, tomato paste, honey, worcestershire sauce, salt, pepper, and garlic powder. Bring the ingredients to a boil, and then reduce to a simmer over medium low heat. Allow the sauce to simmer until its volume is reduce by about a third and the flavor profile is sweet and tangy and not vinegary, 15-20 minutes. Taste frequently, and add additional salt and pepper if needed.
Use homemade soy-free worcestershire sauce to make this completely paleo compliant.