This sauce is great as a chunky topping for Brilliant Burgers or on baked potatoes with some grated cheese. If blended until smooth, it is excellent as a topping on sausages, pasta, barbecue meats and veggie kebabs.
Ingredients
1 medium onion
1 red pepper
1 clove garlic
1 x 15ml spoon vegetable oil
1 x 400g can chopped tomatoes
1 x 15ml spoon brown sugar OR black treacle
2 x 5ml spoons white wine
vinegar OR light malted vinegar
2 x 5ml spoons soy sauce
Equipment
Sharp knife
Chopping board
Garlic crusher or grater
Measuring spoons
Saucepan
Wooden spoon
Can opener
Instructions
- Peel and finely chop the onion and wash the pepper.
- Cut open the red pepper, remove any white pith and seeds and chop into roughly 1–2cm pieces.
- Peel and crush the garlic.
- Heat the oil in the saucepan over a medium heat.
- Cook the onion until soft (about 2–3 minutes).
- Add the peppers and cook until starting to soften.
- Stir in the garlic.
- Add the tomatoes, sugar or black treacle, vinegar and soy sauce.
- Simmer gently until the sauce thickens (about 10 minutes).
Skills used include:
Measuring, peeling, chopping, crushing, mixing/combining, boiling/simmering and frying.
Something to try next time
- Top with 10g of grated reduced-fat cheese and 1 x 5ml spoon of mixed dried herbs.
- Add a 400g can of beans (butter beans, kidney beans or mixed beans) at step 8 to add more protein to your topping.
Prepare now, eat later
- Chill any leftover sauce as quickly as possible, store in the fridge and use within 48 hours.
- Cool the sauce and pack into a freezer bag or container. Freeze for up to 3 months. Defrost thoroughly before heating until bubbling hot.
