Using dates helps sweeten the sauce but the vinegar helps keep the tang for a tasty barbecue sauce. 1 small onion, finely chopped 125 mL (1/2 cup) chopped pitted medjool dates 375 mL (1 1/2 cups) strained tomato puree (passata) 45 mL (3 tbsp) cider vinegar 10 mL (2 tsp) Worcestershire sauce 2 mL (1/2 tsp) hot pepper sauce 5 mL (1 tsp) each dried thyme leaves and chili powder (may need to add these) In blender, combine onion, dates, puree, vinegar, Worcestershire and hot pepper sauces. Blend until smooth. Pour into saucepan and bring to a boil. Simmer for about 5 minutes or until thickened.