This slow cooker tangy BBQ sauce is worth the wait.
Makes44, cups (1L)
Cook time6 hr6 hour
Prep time5 mins5 minutes, + Cooling time
cups (1L)
+ Cooling time
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
This slow cooker tangy BBQ sauce is worth the wait.
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.
