Use the sauce to rub on beef ribs or whole chickens before roasting, or serve with barbecued steaks or sausages. Store the sauce, covered, in the refrigerator for up to 10 days.
1½ tablespoons oil
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons red wine vinegar
1 tablespoon honey
1½ tablespoons worcestershire sauce
1 teaspoon mustard powder
400 g (14 oz) tin chopped tomatoes
1. Heat the oil in a large frying pan over low heat. Add the onion and garlic and fry for 6–8 minutes, or until soft. Add the vinegar, honey, worcestershire sauce and mustard powder and fry for 1 minute.
2. Add the tomatoes and simmer, stirring occasionally, for 20 minutes. Remove from the heat and set aside to cool for 15 minutes.
3. Transfer the tomato mixture to a blender or small processor fitted with the metal blade and whizz for 20–25 seconds, or until smooth. Season with salt and freshly ground black pepper, to taste.