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10 minutes
15 minutes
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Author:Clarkee
1 can (400 g) tomato passata or crushed tomatoes
3 tbsp tomato paste
2 tbsp brown sugar
2 tbsp apple cider vinegar (or white vinegar)
½ tsp onion powder
½ tsp garlic powder
½ tsp salt
¼ tsp smoked paprika (optional)
Pinch of black pepper
Chilli flakes, to taste
Splash of water (as needed)
Add all ingredients to a saucepan.
Stir well and bring to a gentle simmer over medium heat.
Reduce heat to low and cook for 10–15 minutes, stirring occasionally.
If the mixture becomes too thick, add a small splash of water to loosen it.
Taste and adjust as needed: add more sugar for sweetness, vinegar for tang, or chilli flakes for heat.
Remove from heat and allow to cool completely.
Store in an airtight container in the fridge for up to 2–3 weeks, or freeze for longer storage.
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