These BBQ Sauce and Ketchup recipes are the perfect accompaniment to your meals. Alternatively if you do not have time to make these you can buy the Biona Organic Ketchup or the Biona Organic BBQ Sauce from our shop.
This recipe has being taken from BBC Good Food wrote by James Martin.
- 1 small onion, chopped
- 3 cloves garlic, crushed
- olive oil
- 1 red chill, finely chopped
- 1 tsp fennel seeds, crushed
- 55g dark brown sugar
- 50ml dark soy sauce
- 300ml tomato ketchup
- salt and pepper
Fry the onion and garlic in olive oil with the chilli, fennel seeds and sugar. Add the soy sauce and ketchup with salt and pepper. Bring to the boil and simmer for a few minutes to combine the flavours. Use as a dip or to coat our slow cooked bay back ribs or speedy sausages.
This recipe was adapted from BBC Good Food with a prep time of 10 minutes and makes around 2litres.
- 4 good-size onions, very roughly chopped
- 250g celery, very roughly chopped
- 5 tbsp olive oil
- 1 tsp ground coriander
- 4 garlic cloves, sliced
- 1 short cinnamon stick
- 1 tsp allspice
- 1/2 tsp ground black pepper
- 2 tsp celery salt
- 2kg ripe tomatoes, roughly chopped
- 3 tbsp tomato puree
- 1/2 tsp tobasco sauce
- 200ml white wine vinegar
- 200g golden caster sugar
Put the onions and celery into a food processor and whizz until finely chopped and then heat the oil in a very large saucepan, add the onions and celery, cover, then soften over a low heat for 5 mins. Add the garlic, cook 5 mins more and then tip in the spices and cook for 1 min. Now stir in all remaining ingredients and bring to the boil.
Keep on a bubbling simmer, uncovered, for 1 hr until the tomatoes are squashy and the liquid has reduced by several inches. Discard the cinnamon stick.
Whizz the mix with a stick blender until smooth, then sieve into a bowl. The ketchup will thicken a little when it cools, but if yours seems very runny (this will depend on the juiciness of your tomatoes), put it back on the heat and cook a little longer, stirring often, until reduced. Keep the ketchup in an airtight container in the fridge for up to 3 months, or freeze in batches. If you like, keep in sterilised bottles or jars for up to 6 months – see tip, below.