Smoky barbecue sauce

Smoky barbecue sauce

By
From
The Produce Companion
Makes
750 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
1kg ripe tomatoes
1 onion, chopped
2 garlic cloves, chopped
2 teaspoons mustard powder
2 tablespoons smoked paprika
1 teaspoon salt
95g soft brown sugar
60ml worcestershire sauce

Method

  1. Boil the tomatoes in a large saucepan of salted water for 3–5 minutes, until their skins split and they soften slightly. Scoop from the water and set aside to cool before peeling the tomatoes.
  2. Combine the peeled tomatoes, onion, garlic, mustard powder, paprika and salt in a food processor and process until smooth. Strain through a fine-mesh sieve into a saucepan, pressing through as much liquid as possible. Discard the solids. Add the sugar and worcestershire sauce to the pan and bring to the boil, then reduce the heat and simmer for 20 minutes, or until thickened.
  3. Pour the hot sauce into warm sterilised bottles or jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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