Barbeque Sauce Take 2!

I slow cooked a lamb leg and a chook yesterday, and decided to 'pull' the meat and serve it with coleslaw, baguettes and corn cobs. A yummy, smoky barbeque sauce was needed to round out the offering so I turned to the trusty Thermomix and the result was great! First take 1 quartered pear, 1 quartered brown onion, 1 clove garlic, 1 inch ginger peeled and chop speed 4 for 5 seconds. Add 50ml of oil (I prefer Rice Bran) and sauté 10 mins on varoma temperature speed 2. Next add 1 tsp salt, 1 roughly chopped capsicum, 100g canned sweet pimento's (if you can't find these grilled capsicum would do), 1 400g can diced tomatoes, 35g brown sugar, 30g red wine vinegar, 20g tamarind concentrate, 1/2 tsp each of ground allspice, nutmeg, cinnamon, cloves and 1 dried red chilli. Cook at 100 degrees speed 2 for 30 minutes. Leave the rice basket on top of the lid to stop any splatters but still allow steam to escape. Allow to cool for a few minutes then blitz speed 8 for 60 seconds. This results in a smooth, thick and spoonable sauce. Given it doesn't have too much salt/sugar vinegar I'd say store in the fridge and eat fairly soon- I don't think it will preserve well. It tastes too good to store anyway, my plan is to try it with a bacon sandwich for breakfast next!