Ingredients (serves 4)
* 2 tbs olive oil
* 1 small onion, peeled, chopped
* 2 garlic cloves
* 300g can peeled tomatoes, drained
* 2 tbs tomato puree
* 1 tbs brown sugar
* 1 tbs Worcestershire sauce
* 1 tbs sweet chilli sauce
* 2 tbs white wine vinegar
* 1 tbs Dijon mustard
Method
1. Place the oil in a saucepan over low heat, add the onion and cook for 5 minutes until softened slightly. Add all the other ingredients and bring to the boil. Reduce heat to medium and cook for 5 minutes, stirring, until thickened slightly. Set aside to cool slightly.
2. Place in a blender and blend until smooth. Store in an airtight container in the fridge for up to 2 weeks.
Source
delicious. - Page 106
Recipe by Valli Little
BBQ sauce
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