As well as being an amazing dip or sauce to accompany your barbeque this sauce is fabulous stirred through pulled king oyster mushrooms to make a kind of plant-based BBQ pulled pork style dish.
With the addition of some chopped fresh pineapple and a little extra vinegar it can be transformed into a sweet and sour sauce.
Have fun getting creative!
1 small onion
1 or 2 fat cloves of garlic
150g cherry tomatoes
1 tablespoon apple cider vinegar
1 tablespoon tamari *
Freshly ground black pepper
Pinch of 5 spice powder
Pinch chilli powder (optional)
Chop up the dates into small pieces and put into a small bowl with 50mls of the water. Set aside whilst preparing the other ingredients.
Chop the onion into small dice and ‘fry’ in 1 tablespoon of water over a low to medium heat until softened and slightly sticky. Ideally if you have time cook the onions slowly and allow them to caramelise slightly. This will help to create a lovely dark, rich colour in your finished sauce. If you don’t have time to do this add a little extra water and turn up the heat slightly.
Chop the garlic into small pieces, slice the cherry tomatoes in half and add both of these to the pan with the onion.
Now add the dates and the soaking water to the pan.
Bring everything to a simmer, the juice from the tomatoes should be enough liquid at the stage.
When the tomatoes have broken down and everything is cooked and starting to meld together remove from the heat.
Add the apple cider vinegar, tamari, five spice powder, black pepper and the remaining water.
Using a stick or bullet blender blend into a smooth sauce. If it’s a little on the thick side add a tablespoon or two of water until it blends well.
Return to the heat, add chilli powder if using, and bring back to a simmer.
Your sauce is ready to enjoy!
*Tamari is a type of soy sauce which is gluten free. This can be substituted with regular soy sauce if you’re not following a gluten free diet.
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