1 shallot, peeled and sliced
1 garlic clove, peeled and chopped 450 g tomatoes, chopped roughly
100 ml white wine vinegar
25 g stoned dates, chopped
1 teaspoon peppercorns
1 bay leaf
1 star anise
1. Place all the ingredients in a heavy based pan, bring to the boil, then reduce the heat and simmer gently for 45 minutes. Remove the bay leaf and star anise, then use a hand-held blender to blend the sauce until smooth.
2. Sieve the sauce to remove any bits, then return to a clean pan and boil until thickened, around 10 minutes. Cover and store in the fridge for up to 2 weeks.