In Australia, “barbecue sauce” principally refers to a condiment in the same regard as ketchup. Typically it is a caramelized tomato-based sauce, dark brown in colour, replicating the smoky flavours of barbecue grilling.Commercially, the various brands in the market range from a fruity flavour to a sauce similar to brown sauce. This type of BBQ sauce is also commonly used in New Zealand. It is most often applied to meats, either after being cooked or applied before for marination.
- Medium Saucepan
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 400 g canned chopped tomatoes
- 3 cloves garlic, finely chopped
- 85 g brown sugar
- 3 tablespoons malt vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato purée
- Heat oil in a saucepan and add the onion. Cook over a gentle heat for 5 minutes, until softened.
- Add remaining ingredients, season and mix.
- Bring to the boil, then reduce heat and simmer for about 20 minutes, until thickened.
- For a smooth sauce, simply blitz the mixture in a food processor or with a hand blender for a few seconds.