Memories of burnt sausages with store-bought tomato sauce are fondly etched in my mind, but a modern barbecue needs a more fiery kick.
400g can chopped tomatoes
1 tsp ground turmeric
1 tsp cumin
2 cloves of garlic, crushed
2 tbsp light brown sugar
2 tbsp red wine vinegar
3 red chillies, finely chopped
2 tbsp extra virgin olive oil
sea salt and freshly ground black pepper to taste
Place all ingredients in a small saucepan over a medium-high heat.
Bring to the boil, then reduce heat to a gentle simmer and cook for 30 minutes.
Place in serving bowl and allow to cool before serving.