Barbecue sauce with dates and tomatoes for fondue

Barbecue sauce made with passata and tomato purée, sweetened with dates and seasoned with apple cider vinegar, mustard and paprika. Family-friendly, for fondue, raclette and snacks.

At a glance

• Serves 6
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 70 kcal per serving
• Protein: 2 g
• Fat: 2 g
• Carbs: 10 g

Ingredients

• 1 onion
• 1 garlic clove
• 1 tbsp olive oil
• 60g dates
• 400g passata
• 2 tbsp tomato purée
• 3 tbsp apple cider vinegar
• 100ml water
• 1 tsp mustard
• 2 tsp paprika
• 1 pinch of chilli flakes
• 1 pinch of salt

Method

You’ll need: saucepan · stick blender · chopping board · knife · wooden spoon

1. Finely chop the onion and garlic and soften them in the olive oil for 3 minutes.
2. Stone the dates, chop them finely and add them with the tomato purée and paprika. Toast everything for 1 minute, stirring.
3. Pour in the passata, apple cider vinegar and water and stir in the mustard, chilli flakes and salt.
4. Simmer the sauce uncovered over a low heat for 15 minutes until it thickens, stirring often.
5. Blend the sauce until smooth with a stick blender and leave it to cool.
6. Serve with meat and veg from the fondue.

Good to know

Bottled barbecue sauce is often a third sugar. Here dates provide the sweetness and thicken the sauce. Apple cider vinegar and paprika bring the typical sweet-sour, smoky flavour.

Swaps

Dates → maple syrup (thinner sauce). Paprika → smoked paprika (smokier). Apple cider vinegar → balsamic vinegar. Mustard → horseradish.

Cooking tips

Feel free to simmer the sauce for 20 minutes if you want it thicker. It gets even smoother in a blender.

Storage

Poured hot into a sterilised jar, the sauce keeps for 1 week in the fridge.

Allergens

Vegan, gluten-free, no milk, egg or nuts; contains mustard. Without the chilli flakes also suitable for children; suitable in pregnancy.

Dairy-free recipes