BBQ sauce

Homemade BBQ sauce is delicious and a great way to use up your tomato harvest. Makes about 1.25 litres   TIPS .   Clean, screw cap wine bottles make good containers for sauce.   .   Make sure they are cleaned thoroughly then heat at 100 degrees C for 15 – 20 minutes before pouring in the cooked sauce.   .   To check for the “free” liquid on top of the sauce, turn off or remove the sauce from the heat. When the boiling subsides the “free” liquid will come to the top.
Homemade BBQ Sauce on a burger

2kg ripe tomatoes
2 large onions
2 red peppers
6 cloves garlic
¼ teaspoon cayenne pepper
2 teaspoons salt
½ teaspoon chilli flakes
1 teaspoon smoked paprika
¼ cup Worcester sauce
1 cup brown sugar
2¼ cups DYC Apple Cider Vinegar

Roughly chop the tomatoes, discarding the stem end then place in a large saucepan.
Peel and roughly chop the onions.
Halve the peppers. Remove core, seeds and stem. Chop flesh roughly.
Crush, peel and chop the garlic.
Add onions, peppers, garlic, cayenne pepper, salt, chilli flakes, smoked paprika and Worcester sauce to the tomatoes.
Cover and cook for about 10 minutes or until the tomatoes are pulpy.
Cool slightly then puree in a food processor or blender. For a smooth sauce, pass through a sieve, otherwise return mixture to a clean saucepan.
Mix in sugar and vinegar. Bring to the boil, stirring until the sugar dissolves. Boil the sauce until there is no layer of free liquid on the top of the sauce and the sauce is thick and a pouring consistency.
Pour into hot, clean, dry bottles. Seal while hot.
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Homemade BBQ Sauce on a burger