Ditch the bottled bbq sauce for this homemade version. It's a little sweet, a little spicy and makes any grilled dish.
- 1 onion
- 2-3 cloves of garlic
- a little less than 1 cup tomato passata (250 g)
- 1/2 tsp dijon-mustard
- 1/2 cup coconut sugar (70 g)
- 1/4 cup lemon juice (or apple cider vinegar) (60 g)
- 1 tbsp tamari (or soy sauce) (15 g)
- 1 tbsp & 1 tsp maple syrup (or other liquid sweetener) (25 g)
- 1 tsp salt
- 1/2 tsp black pepper
- 3/4 tsp smoked paprika
- 1/2 tsp ground ginger
Cook the chopped onion and pressed garlic in a big pan (non-stick, otherwise with some oil) over medium heat for about 1-2 minutes until they become translucent.
Add all the other ingredients and stir thoroughly.
Bring sauce to a boil. Then lower the heat to the lowest setting and cook for about 20 minutes, stirring every few minutes.
Let sauce cool off completely before blending it, if desired, to get a very smooth sauce.
- In Europe what we call tomato passata is an uncooked tomato puree that has been strained of seeds and skins. If you can find it you could substitute canned tomatoes and run them through a sieve.