1 cup tomato puree
1/2 cup water
3 tbsp. agave syrup or honey
1 tsp. salt
2 tsp. Worcestershire sauce
1/2 tsp. mustard or curry powder
1/2 tsp. black pepper
3 cloves garlic, minced
1/4 cup dry red wine or sherry

Combine all ingredients and refrigerate for 6 hours (or overnight). This can be made in a food processor or blender. May be kept in refrigerator for up to 1 week.

Use as you would any barbecue sauce, for basting beef, lamb, chicken or pork.

Submitted by: Belle