Barbecue Tomato Sauce

16 March 2023

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

  1. Peel and finely chop the onion and wash the pepper.
  2. Cut open the red pepper, remove any white pith and seeds and chop into roughly 1–2cm pieces.
  3. Peel and crush the garlic.
  4. Heat the oil in the saucepan over a medium heat.
  5. Cook the onion until soft (about 2–3 minutes).
  6. Add the peppers and cook until starting to soften.
  7. Stir in the garlic.
  8. Add the tomatoes, sugar or black treacle, vinegar and soy sauce.
  9. 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.