Sugar-free BBQ sauce x tomato relish recipe
I used to love sauce. Tomato, BBQ, Pirri Pirri – you name it and I had it in bulk! When I became savvy to the extent of sugar, artificial colours, flavours and preservatives that was in each – and aware of the health implications of consuming them – I went cold turkey on sauce.
Initially, food seemed tasteless. After a couple of weeks of being sugar-free, and eliminating practically all processed foods, whole foods all of sudden seemed to burst with flavour! I could taste more than before. I started using more herbs and spices. I planted rosemary, lemon thyme, Italian flat-leaf parsley, mint, and – my favourite – coriander in a small patch of the backyard garden.
One day, though, I found myself with an oversupply of overripe tomatoes. I hate waste and sauce is a great way to use and preserve tomatoes. So, what’s a girl to do? Make her own whole foods, paleo version of sauce, right?! Away I went and the result was delish (if I do say so myself)! Not quite tomato relish and not quite BBQ sauce, but it’s now my favourite condiment with BBQ meat and makes a great dipping sauce for sweet potato fries!
- 1 tablespoon olive oil
- 4 cloves garlic
- 1 medium onion, diced
- 1/2 red capsicum, diced
- 560gm overripe tomatoes, diced
- 4 tablespoons brown rice malt syrup
- 1 teaspoon all spice
- 1/2 teaspoon cloves
- 1 small red chilli (optional)
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- Heat oil in large cast iron pot over low heat then add onion and garlic.
- Cook until onion becomes transparent then add capsicum.
- Cook until capsicum softens then add tomatoes.
- Bring to the boil then reduce heat to a simmer and add the rice malt syrup, all spice, cloves, chilli, salt and pepper.
- Cook, stirring occasionally, for about 20 minutes.
- Turn off the heat and allow to cool, then use a stick blender to pulp until smooth. Add water if needed to achieve sauce-like consistency.
- Transfer to an airtight jar and store in the fridge for up to 3 weeks.
Makes 1 litre