Slow cooker tangy BBQ sauce

This slow cooker tangy BBQ sauce is worth the wait.

4 cups (1L)

5m

Note: + Cooling time

6h

Ingredients

  • 2 x 400g cans diced tomatoes
  • 1 brown onion, finely chopped
  • 4 garlic cloves, crushed
  • 1/2 lemon, seeded, finely chopped
  • 2/3 cup (150g) brown sugar
  • 1/2 cup (125ml) apple cider vinegar
  • 1/3 cup (80ml) Worcestershire sauce
  • 1/4 cup (70g) Coles Dijon Mustard
  • 2 tbs molasses or treacle
  • 20g butter, chopped
  • 1 tsp salt

Method

STEP 1

Combine tomato, onion, garlic, lemon, sugar, vinegar, Worcestershire sauce, mustard, molasses or treacle, butter, salt and 1 cup (250ml) water in a slow cooker. Cover. Cook for 4 hours on high.

STEP 2

Uncover and cook for 2 hours on high or until sauce thickens. Use a stick blender to carefully blend until smooth.

STEP 3

Divide the sauce among airtight jars. Seal and set aside to cool completely. Store in the fridge for up to 2 weeks.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.