Ingredients
- 1.5 cups passata (unsweetened) (usually just use a whole 500ml pack)
- 1/4 cup apple cider vinegar
- 1/4 cup stevia blended erythritol (or plain ol' sugar) (see note 2)
- 1 tbsp lemon juice
- 1 1/2 tbsp Worcestershire sauce (ketchup, vinegar, soy sauce blend if vegan preferred)
- 1/2 tsp Dijon mustard (careful with mustard and it can be a very dominating flavour)
- 1 to 3 tsp liquid smoke (as preferred)(I use Stubb's)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper (optional)
- 1 tsp raw cocoa powder
- 1/2 tsp ground black pepper
- 1/2–1 tsp salt, to taste
- 1 tbsp soy sauce (optional for a little extra umami)
- 1/4 tsp xanthan gum (optional for texture and consistency)
Method
- Combine all ingredients except xantham gum in a saucepan
- Place on stove over medium heat and bring to a light rolling boil
- Cook for about 20-25 minutes to let the passata thicken (see note 1)
- Whisk in the xantham gum and let cool for a few minutes
- Jar once cooled and enjoy
Notes
(1). Longer cooking time will yield a thicker batch. You can also utilize a thickening agent if waiting is not ideal.
(2). Reduce the sweetener if you fancy a less sweet sauce overall. This is entirely to taste but for certain meats, extra sweetness works better, others less so.