I use this sauce on several recipes, so rather than duplicating it all over the place, here it is. The thing with this sauce is that it’s fun to experiment with extra flavours, but there are certain things that are essential.
[alert type=”muted” close=”false” heading=”Essential Ingredients”] [icon_list] [icon_list_item type=”check”] 1 onion, finely chopped [/icon_list_item] [icon_list_item type=”check”] 400g can plum tomatoes [/icon_list_item] [icon_list_item type=”check”] 1 tblsp of tomato puree [/icon_list_item] [icon_list_item type=”check”] 4 garlic cloves, finely chopped [/icon_list_item] [icon_list_item type=”check”] 50g brown sugar [/icon_list_item] [icon_list_item type=”check”] 2 tblsp black treacle (or 3 tblsp of honey)[/icon_list_item] [icon_list_item type=”check”] 4 tblsp malt (or cider) vinegar [/icon_list_item] [icon_list_item type=”check”] 2 tblsp worcester sauce [/icon_list_item] [icon_list_item type=”check”] 2 tsp paprika [/icon_list_item] [icon_list_item type=”check”] 1 small glass red wine [/icon_list_item] [icon_list_item type=”check”] 1 tsp of hickory smoke powder, or 2 tblsp of liquid smoke [/icon_list_item] [icon_list_item type=”check”] Something meaty – marmite, or a bit of concentrated beef stock [/icon_list_item] [/icon_list] [/alert]Any or all of these are going to turn your good sauce, into a great sauce…
[alert type=”muted” close=”false” heading=”Optional Ingredients”] [icon_list] [icon_list_item type=”check”] Smoked garlic rather than regular [/icon_list_item] [icon_list_item type=”check”] 1 red chilli (or 1 tsp of cayenne pepper) [/icon_list_item] [icon_list_item type=”check”] An inch of grated ginger[/icon_list_item] [icon_list_item type=”check”] A tsp or two of mustard [/icon_list_item] [icon_list_item type=”check”] Plenty of fresh herbs (thyme or lemon thyme, possibly coriander)[/icon_list_item] [icon_list_item type=”check”] 2 tblsp mushroom sauce (bit like worcester sauce)[/icon_list_item] [icon_list_item type=”check”] Orange zest (and some juice) [/icon_list_item] [icon_list_item type=”check”] Black or red cherries (pitted) [/icon_list_item] [icon_list_item type=”check”] Ground fennel seeds [/icon_list_item] [icon_list_item type=”check”] Double JD or other bourbon, or a good dark rum [/icon_list_item] [/icon_list] [/alert]Method
- Slow fry the onion for 5-10 minutes until clear
- Add the garlic for the last minute or two
- Chuck in the tomatos, mush them is not chopped
- Throw in everything else (except bourbon), cover and simmer for half an hour (at least, ideally an hour), stirring occasionally
- Taste and top with flavour as desired
- Bubble with the lid off to reduce the liquid
- Blitz with a processor
- Add the bourbon/rum just before serving so as to not lose the flavour