barbecue sauce

MAKES 1 LITRE

While barbecue sauce is completely at home with steaks, sausages and burgers, its uses certainly don’t end there. It is delicious stirred through shredded meats, used as a marinade, added to meatballs, drizzled over burritos and quesadillas, tossed with a cobb salad, stirred through baked beans – you can even use it on a pizza instead of tomato paste! The rich smokiness of this sauce also adds a meaty flavour to vegan and vegetarian dishes – try brushing it over tofu or mushrooms before you grill them.

6 garlic cloves, peeled

2 brown onions, peeled and halved

40g olive oil

800g canned diced tomatoes

180g malt or apple cider vinegar (see note)

150g brown sugar

100g Worcestershire sauce (see note)

1 tablespoon smoked paprika

2 teaspoons Dijon mustard

2 teaspoons fine salt

1   Place garlic and onion in TC bowl, chop for 5 seconds, speed 5. Scrape down sides.

2   Add oil, sauté for 6 minutes, 100°C, speed 1.

3   Add tomatoes, vinegar, sugar, Worcestershire sauce, paprika, mustard and salt. Cook for 40 minutes, steaming temperature, speed 2, MC removed with steamer basket on top to prevent splashes.

4   Purée for 30 seconds, speed 6.

Pour into warm sterilised jars and allow to cool completely before serving. Store in the fridge for up to 6 months. Pictured with beetroot burgers.

NOTE: For a vegetarian and vegan barbecue sauce, ensure your Worcestershire sauce does not contain anchovies. For a gluten-free option use apple cider vinegar.

VARIATION: If you happen to have liquid smoke on hand, add ½ teaspoon at step 4 before puréeing for a truly smoky barbecue sauce.