Equipment
Ingredients
Base Liquids and Paste
- 130 g tomato paste
- 60 ml water
- 45 ml apple cider vinegar
Aromatics and Spices
- 40 g dark brown sugar, packed
- 3 g smoked paprika
- 3 g garlic powder
- 3 g onion powder
- 2 g dry mustard powder
- 1 g cayenne pepper
- 3 g fine sea salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Combine the tomato paste, water, apple cider vinegar, and dark brown sugar in a small saucepan. Whisk vigorously until the liquids and paste form a smooth, uniform base.
Add the smoked paprika, garlic powder, onion powder, dry mustard powder, cayenne pepper, fine sea salt, and black pepper to the saucepan. Stir thoroughly to distribute the dry spices evenly throughout the tomato mixture.
Place the saucepan over medium-low heat. Bring the mixture to a gentle simmer, reaching approximately 90 C or 195 F. Maintain this low heat and let it simmer for 15 minutes, stirring occasionally to prevent scorching on the bottom.
Remove the saucepan from the heat. If using as a meatloaf glaze, apply immediately while hot. If serving as a dipping condiment, allow the sauce to cool to room temperature before serving.
Chef's Notes
- For a deeper, more complex aromatic profile, toast the dry spices in the dry saucepan over medium heat for 30 seconds before adding the wet ingredients.
- To adjust the consistency for use as a thinner dipping sauce or dressing base, whisk in an additional 30ml of water after the cooking process.
- Swapping brown sugar for dark maple syrup adds a distinct autumnal richness while maintaining the vegan integrity of the recipe.
- This sauce develops robust flavor over time. Making it a day ahead and storing it in the refrigerator allows the aromatics to fully permeate the tomato base.
Storage
Refrigerator: 2 weeks — Store in a sterilized, airtight glass jar.
Freezer: 3 months — Freeze in ice cube trays for easy single-serve portioning.
Reheating: Warm gently in a saucepan over low heat or microwave in 15-second intervals.
