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
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.
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.
