A nice and easy BBQ sauce, one which can be made up in quantity before your barbecue, and then warmed up (gently!) when the food is cooking.
Finely slice half a large onion (or a whole small one). Slice and crush a couple of cloves of garlic. De-seed and finely slice a single hot chilli.
Gently fry onion, chilli and garlic with a tablespoon of vegetable oil, in a large (non-stick) saucepan which has a well-fitting lid.
While the onions are cooking, roughly chop four or five large tomatoes. Also chop a couple of sprigs of fresh rosemany (optional) - or you could use dried rosemary from a jar.
When the onions are soft, add the tomatoes and rosemary to the saucepan. Also add four tablespoons of tomato ketchup, two teaspoons of english mustard (the hot yellow kind), two tablespoons of golden syrup, two tablespoons of white wine vinegar, and one tablespoon of dark soy sauce.
Stir well and bring the sauce to the boil, then turn the heat right down, fit the lid and simmer for about 30 minutes. Stir occasionally, but keep covered as much as possible.
When the sauce is cooked, all the vegetables will have dissolved into the goop. Serve warm, or cook beforehand, and cool and store in the fridge for a few days. Re-heat in the microwave at low power.