Course | Appetizer / Dinner / Snack Dish Type | Sauce

Smoky Maple Tomato Wing Sauce

Rachelle Johnson

Prep 5

Cook 10

Total 15

Tomato paste, maple and a gentle cayenne kick give this glossy sauce a generous smoky personality. A brief sizzle in olive oil rounds out the tomato, then vinegar and coconut aminos bring tang and savory depth. Spoon it over crisp tofu bites, brush it onto tempeh or set a little bowl beside roasted sweet potatoes.

Glossy smoky tomato wing sauce with spice flecks in a white dipping bowl.

Jump to Recipe Print Recipe

A little bowl of glossy red sauce can turn crisp tofu or tempeh into the most inviting thing on the table. Tomato paste gives this smoky maple wing sauce its body; vinegar brings tang, maple rounds the heat, and coconut aminos adds a savory note.

The cayenne begins gently, leaving room for the sweetness and smoke to show through. Make the sauce while your bites cook, then bring the two together at the last moment. A warm bowl on the side is just as welcome for dipping roasted sweet potatoes.

Smoky maple tomato sauce in a bowl and jar beside its saucepan and maple syrup.

Give the tomato paste a warm beginning

Start the olive oil and tomato paste together over medium-low heat. Stir for a minute or two, just until the paste smells rounded and savory. A small saucepan and a patient hand are useful here: concentrated tomato can catch quickly against a hot bottom.

Add the tomato sauce, maple, vinegar and coconut aminos, stirring until smooth. The dry spices can then mingle with the sauce during its gentle simmer. Keep the heat low enough that the thick mixture does not spit or scorch.

Find the heat that suits your table

The base uses a quarter teaspoon of cayenne. Taste a small cooled spoonful before adding more, especially when the sauce will coat an entire batch of food. Heat can be easier to add than to soften after everything has been tossed together.

Smoked paprika carries the smoky character without needing liquid smoke. The Notes offer a small optional amount of liquid smoke, as well as ginger or almond butter for different directions. Almond butter introduces tree nuts and makes a richer sauce.

Adjust the body a spoonful at a time

Tomato paste brands vary in thickness, and the sauce firms as it cools. Start with the measured water, then add more by the tablespoon if you want it to brush or pour more easily. Stir well before deciding it needs another splash.

Divide the finished batch into eight equal portions for the recipe’s serving basis. If you prefer a tablespoon measure, measure your actual finished yield. The amount in the saucepan will depend on simmering and how much extra water you choose.

Coat crisp bites just before serving

Cook tofu or tempeh fully before adding the warm sauce. Toss lightly enough to leave some crisp texture, or brush the sauce on in a thin coat. A brief return to an oven or air fryer may set that coating; watch closely because maple and tomato can darken quickly.

Keep a little sauce separate for the table. Refrigerate promptly in a covered container for 3–4 days at 40°F (4°C) or colder, or freeze portions for up to three months for best quality. Our leftovers guide has more on safe storage. This is a fresh refrigerator sauce; it has not been tested for canning or shelf storage.

There’s always room at our table.

Enjoyed this recipe? Join us for more delicious discoveries, practical kitchen inspiration, and thoughtful ideas worth sharing. You choose how often you’d like to hear from us.