Real BBQ Sauce

2 Tablespoons olive oil
2 small onion, peeled, chopped
4 garlic cloves
600 g can peeled tomatoes, drained
4 Tablespoons tomato puree
2 Tablespoons brown sugar
2 Tablespoons Worcestershire sauce
2 Tablespoons sweet chilli sauce
4 Tablespoons white wine vinegar
2 Tablespoons Dijon mustard

Place the oil in a saucepan over low heat, add the onion and cook for 5 minutes until softened slightly. Add all the other ingredients and bring to the boil. Reduce heat to medium and cook for 5 minutes, stirring, until thickened slightly. Set aside to cool slightly. Place in a blender and blend until smooth. Store in an airtight container in the fridge for up to 2 weeks.