If you use the additive-free lifestyle app you’ll find that BBQ sauce often contains a lot of artificial additives with the main culprit being caramel colour and flavours, so we decided to make our own.  It took quite a few times but we think we’ve mastered the perfect recipe.

Related recipe – sweet chilli sauce.

 

February 20, 2018
  • 5m
  • 30m
  • 37m

Ingredients

  • 2 tbsp. olive oil
  • 1 brown onion
  • 2 garlic clove
  • 800 g tomatoes (fresh or tinned)
  • 130 g brown or rapadura sugar
  • 4 tbsp. worcestershire sauce
  • 2 tbsp. sweet chilli sauce
  • 4 tbsp. white or apple cider vinegar
  • 1 tsp. ground cloves
  • 1 tsp. ground nutmeg
  • 1 tsp. minced ginger
  • 30 g cornflour

Instructions

Thermal Cooking Method

  1. Chop onion into quarters and blitz onion and garlic for 3 seconds/speed 7. Then cook with olive oil for 3 minutes/100ºC/speed 2.
  2. Add everything else and cook for 10 minutes/steaming temp/speed 2 - MC off and simmering basket on top.
  3. Now cook for a further 5 minutes/90ºC/speed 1/MC off and simmering basket on top.
  4. Remove basket from the top and insert MC. Now puree the sauce, blitz for 30 - 40 seconds/speed 9. Increase the speed slowly. BE CAREFUL it will be hot!
  5. Now cook again for another 3 minutes/90ºC/speed 2 - MC off and simmering basket on top.
  6. Store in sterilised bottles for approx. 3 months (possibly longer) in the fridge otherwise freeze.

Traditional Cooking Method

  1. Finely dice onion and garlic and saute in a pot with olive oil until onion is translucent.
  2. Add everything else to the pot and cook on medium-high heat for 20 minutes until tomatoes have cooked down and reduced.
  3. Using a blender, blitz the sauce until smooth.
  4. Return sauce to the pot and cook again on medium-high heat for a further 5 minutes to reduce and thicken.
  5. Store in sterilised bottles for approx. 3 months (possibly longer) in the fridge otherwise freeze.
  • Lots