Ingredients
Method
1.Line large wok with foil; place flour and tea leaves in base of wok. Heat wok over medium-high heat until smoke appears. Place half the tomatoes, skin-side up, on small oiled wire rack inside wok. Cover wok; cook 10 minutes. Remove from heat; stand, covered, 10 minutes.
2.Heat oil in large saucepan; cook onion and garlic, stirring, until onion softens. Add all of the tomatoes and remaining ingredients; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 40 minutes or until tomato softens and sauce is thick. Cool 15 minutes.
3.Blend or process tomato mixture, in batches, until smooth. Strain mixture through a fine sieve into large bowl; discard solids. Return to pan; bring to the boil.
4.Pour hot sauce into hot sterilised jars, seal immediately. Label and date jars when cold.
We used black tea leaves, but you could also use a smoky tea such as lapsang souchong. It’s a good idea to do the smoking on the barbecue.
Note
