Ingredients

barbecue sauce:

400gr. of tomatoes ( fresh or tin )

1 onion

3 cloves of garlic

1 tablespoon Worchester sauce (Lea & Perrins)

1 tablespoon of brown sugar

2 tablespoons molasses

1 tablespoon paprika

2 tablespoons vinegar

1 or 2 tablespoon of mustard seed

essence of smoke enough

2 tablespoons of olive oil

salt and pepper

pepper (optional)

For the mini burgers:

500 gr. chopped beef

1 tablespoon of mustard

1 tablespoon of Worchester sauce

1 or 2 shallots

salt and pepper

cheese

bacon bacon

tomatoes

salad

1/2 kg of onions to caramelize

quail eggs

Introduction

The "BBQ SAUCE" is the world's most famous American sauce along with the ketchup. Even and surprisingly if this last one has oriental origin! The bbq sauce is a classic sauce to grill, cook or accompany any meet for barbeque or bake, from ribs to burgers. The flavors that prevail are: sweet, sweet and sour, smoky and often spicy.

Browsing between cook's books and web pages, I noticed that everyone uses as a base the ketchup. From American cooks to Gordon Ramsay and even Ferran Adrià. To avoid industrial products, I opted to use directly the very basis of the ketchup, tomato. This is my version: Saute the chopped onion until caramelized. Then add the chopped garlic, brown sugar, molasses, Worchester sauce (Lea & Perrins), mustard, paprika and vinegar. After a minute follows the tomato and the smoky essence . Cook for about 30 min. over medium heat until withdraw most of the water from the tomato and thicken up. Blend everything with a robot and put it back a couple of minutes on the fire to remove the air incorporated during blending. Remove the air will bring the sauce to its original color removing that opaque effects. Also removing the air will extend the life of the sauce. Than more air, than more rapidly the process of fermentation and oxidation speeds up. I recommend this step for all cream of vegetable and meat sauces.