Makes 350 ml (approx.)
½ tbsp olive oil
¼ red onion, finely chopped
1 garlic clove, crushed
1 tbsp tomato ketchup
½ tsp cumin
200g 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
½ tbsp olive oil
¼ red onion, finely chopped
1 garlic clove, crushed
1 tbsp tomato ketchup
½ tsp cumin
200g 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
- 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.
- 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.
- Taste and add salt, pepper or other seasonings as desired.
- 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.
- 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