Smoky Barbecue Sauce (includes Thermomix method)

You can't beat a decent barbecue sauce, especially if you make it yourself!

This is amazing with my Pulled Pork recipe, especially in a bun with some homemade Southern style coleslaw or with spare ribs, and also great on burgers, with sausages, or even on grilled chicken with a little handful of melted cheese, and a couple of rashers of crispy bacon. You could use it as a glaze if you're cooking, as well as a sauce.

Many commercially-made varieties are overly sugary and vinegary, and lack substance, being made mostly of water and thickener. If you make your own with a base of tomato passata (sieved tomatoes), you can control how sweet and thick it is yourself, and adjust the salt and acidity levels as well. As you can see, I played around until I got it to my preferred consistency and flavour (the bottom right!).

Even better, if you're making it for the family, you can leave out the salt if you have small children (or want to reduce your salt levels). This one does have a little bit of a kick though (only a little one, honest!) from the smoked paprika, so if there are any baby-mouths in the house, you might want to go easy on that! Once you've made it, you could portion it out into re-sealable sandwich bags to freeze (and defrost as required), or store from hot in sterilized jars and refrigerate after opening. If you have a Thermomix, I've included the Thermomix method at the bottom. [Calories in square brackets]

Calories per 2 tbsp (30ml) serving, 24. Makes approximately 1.2 litres / 1,200 ml / 1,200g.


Ingredients

• Liquid measures also in grams for Thermomix users
• 1/2 tbsp neutral oil [68]
• 1 large or 2 small onions, white/brown or red (140g) [57]
• 6 garlic cloves, peeled [36]
• 1,000g plain tomato passata (sieved tomatoes - don't be tempted to used chopped tomatoes, as when you blitz it at the end, the seeds will make it bitter) [300]
• 100ml/g cider vinegar (plus 2 tbsp, or to taste at the end of cooking) [19+6]
• 30g tomato puree/double concentrate [30]
• 50ml/g Worcestershire sauce (Lea & Perrin's is Gluten Free) [57]
• 1 tbsp yellow (English) mustard powder [10]
• 2-3 x 15ml tbsp smoked paprika* (add two at the beginning, and an extra one to taste at the end if required) [36-54]
• 1/2 tsp ground black pepper [3]
• 1 tsp fine sea salt (plus extra to taste at the end - I used an additional 2 level tsp)
• 55g soft dark brown sugar (plus optional 2 tbsp, or to taste at the end of cooking) [216]
• 30g black treacle/molasses (e.g. 2 rounded teaspoons - heat spoon over a flame, to make it easy to get out and off the spoon quickly) [87]
• Recently boiled water 'to taste' (at the end)

*I usually use La Chinata sweet/mild smoked paprika, although I've also used the Schwartz Smoked Paprika instead, which gives it a bit of a kick. This iswas fine by us, but if you don't want any heat, then make sure your paprika is mild - tasting a bit will tell you!

Method
(See below for Thermomix method)
Dice the onion and garlic (it doesn't have to be too fine, as you'll be blending it later) and gently fry in a large, non-stick heavy-based pan (with a lid that fits tightly) until softened, without browning (or burning!) the garlic, as this will make your sauce bitter.

Add all the other ingredients (bar the recently boiled water, and extra sugar, vinegar, salt, smoked paprika which are for adding at the end, as highlighted in the ingredients), and bring to the boil - be careful, it will start to plop and spit once it gets there - hence needing a lid! Once it reaches the boil, place the lid over it to prevent splats of sauce everywhere, leaving room for the steam to escape (you could put a wooden spoon in between the gap on one side), turn down the heat, and leave to simmer for 20 minutes, you could check occasionally to make sure it's not burning on the bottom, but it shouldn't do if you're using a heavy-based non-stick pan on a low heat).

In the meantime, boil the kettle (you shouldn't need more than 500ml) as you will need to add water once it's cooked out.

After 25-30 minutes, your 'sauce' should have thickened up somewhat. Transfer it carefully to a food processor, and blend until smooth (you could also do this with a hand/stick blender, but you'd need to be very careful of splashes).

Now you need to get the consistency right and then after that, the seasoning. Add the boiled water (it doesn't need to be boil, just hot), I'd suggest 100ml at a time maximum, and blend again briefly until your sauce is a consistency which suits you. For me, 400ml did it, but don't add it all at once as you don't want to be putting it back on the hob to reduce it again.

Seasoning. Have a taste, to see where your sauce is at. You might like it as it is! Most likely, you'll need to add some more salt - how much will depend on your palate, and how much water you've added. I had a total of 1.2 litres (1,200ml/g) once I'd added my water, and if you're used to buying barbecue sauce and have a similar quantity, I'd guess between 1 and 2 level teaspoons will suit you, probably 1 1/2 for most people. Then adjust the vinegar, sugar, and smoky/spicy elements to taste - I added an extra 2 tbsp vinegar and sugar, and an extra tbsp smoked paprika, and it was perfect for our tastes. Make sure you blend it again once you've added the sugar etc. so it's evenly distributed. Remember not to 'double-dip' (i.e. put the spoon back in once you've tasted some) if you want to store it in sterilised jars/bottles, and if you do, store in the fridge once they're opened. Alternatively, freeze it in portions, and defrost as required. Enjoy hot or cold, as a marinade, glaze, dip or sauce!

Thermomix method
Put onion, garlic and oil in bowl, lid on Speed 7, 3 seconds. Scrape down, then 7 minutes / Varoma Temperature / Speed 2, MC OFF. Add all the other ingredients (bar the recently boiled water, and extra sugar, vinegar, salt, smoked paprika which are for adding at the end, as highlighted in the ingredients), 30 minutes / 100C / Speed 2, MC ON, and boil some water (you shouldn't need more than 500ml) if you haven't already. Blend at Speed 8 for 15 seconds, then turn up to Speed 10 for another 15 seconds. You will have a thick sauce.

Now you need to get the consistency right for your tastes and then after that, the seasoning. Add the boiled water (it doesn't need to be boiling, just hot), I'd suggest 100ml at a time maximum, and blend again briefly each time (speed 8, 5 seconds) until your sauce is a consistency which suits you. For me, 400ml did it, but don't add it all at once as you don't want to be putting it back on the hob to reduce it again.

Seasoning. Have a taste, to see where your sauce is at. You might like it as it is! But most likely, you'll need to add some more salt - how much will depend on your palate, and how much water you've added. I had a total of 1.2 litres (1,200ml/g) once I'd added my water, and if you're used to buying barbecue sauce and have a similar quantity, I'd guess between 1 and 2 level teaspoons will suit you, probably 1 1/2 for most people. Then adjust the vinegar, sugar, and smoky/spicy elements to taste - I added an extra 2 tbsp vinegar and sugar, and an extra tbsp smoked paprika, and it was perfect for our tastes. Make sure you blend it again once you've added the sugar etc. so it's evenly distributed. Remember not to 'double-dip' (i.e. put the spoon back in once you've tasted some) if you want to store it in sterilised jars/bottles, and if you do, store in the fridge once they're opened. Alternatively, freeze it in portions, and defrost as required. Enjoy hot or cold, as a marinade, glaze, dip or sauce!