Anne says: “This is a must for all your barbecuing requirements.
Store any leftover sauce, covered and refrigerated.”
Ingredients:
- 2 onions, sliced
- 2 cloves garlic, crushed
- 2 tbsp oil
- ¼ cup of red wine vinegar
- ¼ cup brown sugar
- 2 tbsp grainy mustard
- 1 tbsp Worcestershire sauce
- 400g can tomatoes
- 1 tsp salt
- 2 tbsp tomato paste
Method:
Sauté onions and garlic in oil until tender. Stir in vinegar, sugar, mustard, Worcestershire sauce, undrained tomatoes, salt and tomato paste, bring to the boil, reduce heat and simmer uncovered for 30 mins. Puree sauce in a blender or push through a sieve. Serve hot or cold.
Makes about 2 cups
