Brown sauce recipe

• 800 g (28.2oz) Tomatoes (tinned)
• 1 Onion (finely chopped)
• 125 g (4.4oz) Dates (chopped)
• 2 Granny Smith Apples (peeled and cored)
• 75 g (2.6oz) Dark brown sugar
• 3 tbsp Treacle
• 175 ml (6.2fl oz) Malt vinegar
• 2 tbsp Tamarind pulp
• 2 tsp Worcester sauce
• 2 tsp Mustard powder
• 1 pinch Sea salt
• 1 tbsp Oil, for frying
• 1 tsp cayenne pepper
• 0.5 tsp cinnamon
• 1 tsp paprika

1. Soak the tamarind in enough boiling water to cover it for half an hour.
2. Mash it and then strain through a sieve.
3. Save the water.
4. Heat the oil over a medium heat, add the finely chopped onion and saute for five minutes until softening but not brown.
5. Add the remaining ingredients, except the sea salt, and allow to cook for one hour.
6. Blend the sauce and season to taste with sea salt.
7. If you want your sauce to be smooth like shop bought brown sauce, pass it through a sieve.
8. Sterilise your bottles by putting them through a hot dishwasher cycle or by heating them through in a 180 deg C oven for 20 minutes.
9. Let the sauce cool down and add cold sauce to cold bottles / jars.
10. Cover and store in the fridge.

tomatoes, onion, dates, apples, brown sugar, malt vinegar, tamarind pulp, worcester sauce, salt, oil, cayenne pepper, cinnamon, paprika

Taken from www.lovefood.com/guide/recipes/14390/niamh-shields-brown-sauce (may not work)