Makes about 350ml

½ tbsp olive oil
¼ red onion, finely chopped
1 garlic clove, crushed
1 tbsp tomato ketchup
½ tsp cumin
1 x 200g tube of tomato purée
2 tbsp brown sugar
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp smoked paprika
Salt and black pepper

1. Heat a splash of olive oil in a saucepan over a medium heat. Add the onions and cook for 5-6 minutes until soft. Add the garlic and cook for one minute longer.
2. Reduce the heat to low and add all of the remaining ingredients. Stir to combine and simmer for 8-10 minutes until thickened to your preference.
3. Taste and add salt, pepper or other seasonings as desired.
4. Use a stick blender to whizz the sauce until smooth. If you would like the sauce to be thinner, add a tablespoon or two of water and whizz again.
5. This sauce will keep in the fridge for two weeks or can be frozen for up to three months.

Per 50ml serving: 58kcals, 1.2g fat (0g saturated), 11.7g carbs, 8.8g sugars, 1.5g protein, 1.5g fibre, 0.108g sodium