Torello Farm’s tomato sauce has a band of loyal fans grabbing a bottle to accompany the farm’s grass fed snags and burgers. But now it’s time to take the sauce a few steps further to create a mean barbecue sauce to use in marinades, to brush on grilled meats, or as a very spicy accompaniment.

Marie Rose sauce is not unlike the flavour of the ‘thousand island’ dressing (a blast from the past) but today, instead of using it for a seafood cocktail, I suggest giving it an umami punch and making it into a quick dressing or dip for sliced raw vegetables.

BARBECUE SAUCE (make as mean as you like)

This is an adjustable sauce. Add as much pickled jalapeno as you like to make it hot or hotter. As its name suggests, great for grilled meats. You might also like to try brushing over beef cuts, like steaks, braised ribs (drained), or lamb ribs and cutlets in the last few minutes of grilling or barbecuing until dark golden brown. Or alternatvely add one cup of barbecue sauce with one litre of beef stock to braise ribs or brisket.

1 cup Torello Farm tomato sauce

1 tablespoon black garlic and chill paste

2 tablespoon Worcestershire sauce

2 tablespoons Mock Red Hill apple cider

2 tablespoons honey or brown sugar

½ -1 tablespoon chopped Torello Farm pickled jalapeno

1 tablespoon dry mustard

Stir all the ingredients in a small bowl until well combined. Store in the fridge in a sealed container for up to a week.

MARIE ROSE SAUCE

½ cup quality mayonnaise or Kewpie (Japanese mayonnaise brand)

2 tablespoon Torello Farm tomato sauce

1 teaspoon Worcestershire sauce

1 tablespoon lemon juice

½ teaspoon chopped Torello Farm pickled jalapeno, or ¼ teaspoon Torello Farm chopped dried red chilli (optional)

Whisk together the mayonnaise, tomato sauce, Worcestershire sauce and lemon juice in a small bowl. If using the jalapeno or chilli, stir in to combine.

Serve with your seafood cocktail or grilled seasonal vegetables like asparagus, or a selection of sliced fresh raw produce such as avocado, cos lettuce, radish or carrots.

 Recipes by Fiona Hammond, November 2022