Barbecue Sauce for Winter

1. 1 Tomatoes≈ $4.67 per kg 600 g
2. 2 Onions≈ $1.60 per kg 80 g
3. 3 Garlic≈ $10.00 per kg 10 g
4. 4 Sugarpack 1 kg ≈ $1.60 50 g
5. 5 Salt 8 g
6. 6 Smoked paprika 4 g
7. 7 Ground black pepper 1 g
8. 8 Soy sauce 15 ml
9. 9 Apple cider vinegarpack 500 ml ≈ $2.50 40 ml
10. 10 Sunflower oil 15 ml

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Chop the tomatoes¹, then finely chop the onion² and garlic³. Put everything in a saucepan, add 15 ml oil, and simmer covered for 20 minutes until soft.

2. Blend the mixture and pass it through a sieve to remove the skins.

3. Return the puree to the saucepan, then add 50 g sugar⁴, 8 g salt, 4 g smoked paprika, 1 g black pepper, and 15 ml soy sauce.

4. Cook over low heat for 40 minutes, stirring often, until the sauce thickens to the consistency of ketchup.

5. Pour in 40 ml apple⁹ cider vinegar and boil for 3 minutes. Sterilize a 0.5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

6. Pour the hot mixture into the sterile 0.5 l jar up to the shoulders and close with the lid. Place the jar in a saucepan of hot water and sterilize for 15 minutes from the moment the water comes to a boil, then seal it.

7. Turn the sealed jar upside down, wrap it, and leave to cool for 24 hours. Store in a cool, dark place for up to 10 months, and keep an opened jar in the refrigerator for up to 2 weeks.