- 2 tablespons [30 mL] vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 1 [14-ounce / 398-mL] can tomatoes
- 2 tablespoons [30 mL] Worcestershire sauce
- 1 tablespoon [15 mL] white wine vinegar
- 3 tablespoons [45 mL] honey
- 1 teaspoon [5 mL] dry mustard
- 1/2 teaspoon [2.5 mL] chili seasoning or mild chili powder
- Salt and freshly ground black pepper, to taste
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- Heat vegetable oil into a large casserole.
- Fry together chopped onion and crushed garlic stirring until soft and golden.
- Pour tomatoes, with juice.
- Stir in Worcestershire sauce, white wine vinegar, honey, dry mustard, chili seasoning or mild chili powder, salt and freshly ground black pepper.
- Leave sauce to simmer slowly uncovered for 15 to 20 minutes stirring from time to time.
- Remove casserole from heat and leave sauce to cool slightly.
- Pour sauce into the bowl of a food processor or a blender.
- Proceed until smooth.
- If desired, strain sauce through a sieve for an even smoother sauce.
- Check for seasonings.
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