STICKY FIG BBQ SAUCE

By LEP04

Ingredients

• 3 large tomatoes (about 3 cups)
• 1 cup dried figs, chopped
• 1/2 cup of water
• 4 tablespoons tomato paste
• 1 tablespoon dijon mustard
• 1/2 medium red onion, peeled and diced
• 1 shallot, diced
• 2 heaping tablespoons of blackstrap molasses
• 2 tablespoons coconut oil
• 1/4 cup of raw apple cider vinegar
• 1 teaspoon of black pepper
• 1 teaspoon cumin, ground
• 1 teaspoon of sea salt
• pinch of red pepper flakes (adjust)
• TEMPEH //
• 2 blocks (16oz total) of your favorite tempeh brand, organic preferred

Details

Servings 4
Preparation time 20mins
Cooking time 140mins
Adapted from nutritionstripped.com

Preparation

Step 1

Instructions
In a medium sauce pan over medium heat, add coconut oil, garlic, onion, shallots and saute.
Add tomatoes and all remaining ingredients including spices and cook for about 15 minutes or until the figs are soft and the skins on the tomatoes are peeling off.
Add all ingredients into a blender or use a hand blender to smooth the mixture and add to a large sauce pan to simmer over low heat for 2 hours, checking every so often to stir and make sure the ingredients are breaking down.
Adjust for spices and heat, I like adding extra heat with cayenne or red pepper flakes.
The end result will be a thick and sticky BBQ sauce.
Refrigerate for up to 2 weeks and use on anything you'd like BBQ.
TEMPEH //
Simply spread a generous amount of the Sticky Fig BBQ Sauce over sliced tempeh, bake at 350 degrees F for about 20 minutes or until the BBQ turns an even deeper shade of red and reduces.
Enjoy plan, on a plate with greens, or make a BBQ sandwich using your favorite bread.