1 can tomato puree (170g)
1 1/2 cups beef stock (250-375ml)
3 cloves garlic, finely diced or crushed
1/2 onion, finely diced
2 tablespoons dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
2 tablespoons chili powder (mild)
2 tablespoons honey
Combine all the ingredients in a pan. Adjust the amount of beef stock you use depending on how think you want the bbq sauce to be. Cover the pan with a lid and bring the sauce to a low simmer. Leave to simmer, stirring and tasteing frequently for about 20-30 minutes.
Makes enough to serve with BBQ for 6-8 people.