Chunky Red-Eye BBQ Sauce

Directions:

• 1In a large cast-iron pan or heavy-based pan on high heat, throw in the tomatoes with a little salt, and cook without touching them for 5 minutes. Then move them around in the pan a bit, and leave to cook for another 5 or so minutes until the tomatoes are breaking down and have released lots of liquid. When you have reached this stage, carefully pour them into a bowl.
• 2Add the plant-based butter to the same pan and bring it up to heat, then add the onion. As the onions start to brown, place in the garlic. Cook down until browned. Add the smoked paprika, mustard powder and brown sugar, stirring well to coat the onions.
• 3Add the coffee and bring to a simmer, deglazing the pan as you mix together all the ingredients well. Add back in the tomatoes and mix it all together as it simmers.
• 4Add the vinegar and soy sauce, turn the heat down to a medium and cook the mixture down by ⅓, about 15 minutes.
• 5Pour into a jar and let cool. Serve with everything!

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