can has cookie? [sevenhelz]

Sugar-free barbecue sauce is an interesting one to make. I began with a tomato base because I know my tomato sauces. Then I chucked in anything I thought appropriate, after nosing around the internets a while and finding no clear set of instructions that didn't include "worcestershire sauce" (ingredients: blah, blah, blah, sugar, blah, molasses. helen: unimpressed) or diet cola... I'm not a big fan of huge amounts of caffeine invading my cooking... but there was one sensible suggestion in amongst the dross: caramelised onions.

So.
One tin tomatoes. Chop out all nasty bits and chop relatively finely. Include juice in cooking.
Pinch of salt.
Pepper to taste.
Rosemary, basil, sage and thyme to taste. (smell them before you decide)
One large or 2/3 small bay leaf/ves
Grated nutmeg.
Vinegars. I used a dash of cider vinegar, with its appley aftertaste, and a little more balsamic vinegar.
Tomato puree, because I was cheating.
Dash of lemon juice.
Small(!) pinch of cayenne pepper.
Small pinch of chilli powder, preferably Morrison's brand or another with other flavours in besides hot.
1 tsp or so of good olive oil (recommended online and tested here - unnecessary IMO)

Cook for absolutely ages, not too hot. At the same time fry some onions, finely chopped so as not to influence texture, slowly in good olive oil (I used some oregano stuff I pinched off my brother). When they've softened leave them as long as you dare, let them go crunchy and sweet, then chuck them in with the tomato. By this point it (and you) are probably ready to eat. If it's as rich as mine was, the rest of your food will probably be a let-down.
xx

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Oooh... this looks good.

I could see doing it in a slow cooker for the "cook for absolutely ages" part.

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slow cooker? what's that like? i just use a pan and a low heat :)

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I'm terribly fond of my slow cooker (aka crock pot). For all sorts of "cook on low heat for a long time" things it does very well. (I use it for stocks and soups now.) It also is good for cooking full meals overnight or while I am at work, but it really does a great job at the "low heat for a long time" thing.

sounds awesome. i tend to cover things with lids :P though, does it solve the problem of being unable to stir it while you're away?
coming soon, a post on interesting rice. it are not oxymoron.
x

Yes, covering with lids helps. :)

For the most part, you don't stir with a crock pot. Minimum cooking time is usually 4 hours, often up to 10. The slow cooking allows it to not need stirring as much. Less water escapes, too, so you need to figure that in.

Shiny, may have to steal and try this :)

Yeah, it's a lot like what I used to use to make sweet and sour, but that would have differing amounts; also more vinegar (if only because I killed my vinegat tastebuds years ago!) and honey as a sweetener.
have fun x