Uses wise, I have slow cooked pork and beef with it, brushed it onto meat and chicken on the BBQ, stirred it through noodles for a quick after school feed and middle son uses it as pizza sauce!
I triple the recipe to give me four jars of sauce as it keeps well if you sterilise your jars and lids.
1 red onion, diced
4 garlic cloves, roughly chopped
50mls balsamic vinegar
75g brown sugar
50mls gluten free soy sauce
50mls gluten free Worcestershire sauce
1 red chilli, deseeded and chopped roughly
1 teaspoon ground cumin
1 teaspoon dried oregano
In a medium pan, heat the oil over a medium heat and add the onion, cook for 7-10 minutes and then add the garlic.
Cook for two minutes and add the balsamic vinegar, scrape any caramelised bits off the bottom of the pan and simmer the vinegar until it has reduced by half.
Now add the sugar, passata, soy sauce, Worcestershire sauce, chilli, cumin and oregano.
Bring up to the boil and simmer for 15-20 minutes until thickened and darkened.
Sterilise your jars now if you are making extra.
Use a stick blender to whizz to a lump free sauce.
Pour into sterilised jars if you have made extra.