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Homemade barbecue sauce has so much more flavour than bought sauce. And I love that it doesn’t have to be full of sugar and additives. I often use the cherry tomatoes that grow wild in our backyard – a cheaper and healthier alternative to bought barbecue sauce!
This recipe is delicious on steak or chicken, or poured over meat and slow-cooked. If you like it spicier, just add some more fresh chilli, or cayenne pepper. If it’s the wrong season for plums, I just use some tinned ones; about four or five since they’re small.
- 4-5 heaped tablespoons tomato paste
- 100g balsamic vinegar
- 50g coconut sugar or 30g honey
- 2 tsp worchestershire sauce or tamari sauce
- 1/4 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp cayenne pepper
- 2 tsp ground smoky paprika
- 2 tsp liquid smoke seasoning (opt.)
- 2 tsp sea salt
- freshly ground black pepper
- 950g fresh tomatoes (very ripe), halved
- 2-3 dark red plums, deseeded
- 150g red onion
- 1 fresh red chilli, deseeded
- 2 or 3 garlic cloves
- 1 red capsicum, halved
- 50g dates, pitted
- Weigh the veggies and plums into the Thermomix bowl and blend 30 sec/speed 9.
- Add remaining ingredients, mix on speed 6 for a few seconds, then cook 45 min/Varoma/speed 3, with the internal steaming basket on the lid instead of the MC. (This lets the steam out so that the sauce reduces, without letting it spit everywhere.)
- Blend 30 sec/speed 9.
- Pour into sterilized bottles or jars and keep in the fridge. Use within a month. For longer storage time, it is best to freeze.
Quirky Cooking https://www.quirkycooking.com.au/
Note: To make without a Thermomix, you will need to puree the tomatoes first, then cut up all the vegetables (or chop in food processor), then place in a heavy based pot on the stove with all other ingredients and simmer (stirring occasionally) for 45 mins. Cool, then blend in batches in a blender until smooth.