Barbeque Sauce



30 ml (2 T) Oil
1 Onion, chopped
1 Garlic Clove, crushed
1 can Tomatoes, drained and chopped
30 ml (2 T) White Wine Vinegar
45 ml (3 T) Worcestershire Sauce
15 ml (1 T) French Mustard
30 ml (2 T) Huletts White Sugar



  1. Heat the oil and fry the onion. Add the remaining ingredients and simmer for 5 minutes. If the mixture is too thick, thin it out with a little of the drained tomato juice.
  2. If the sauce is too chunky for your liking, it may be puréed in a food processor.

Serving Suggestions: Serve with hamburgers, steak and other braai meats, or vegetables.

This recipe works well as a marinade if the sugar is not substituted with honey. The honey can instead be added to taste.