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Tomato Sauce


The classic sauce. Good with just about everything.

Prep Time: 2½ hours


3.5kg tomatoes, chopped

1kg apples, peeled and chopped

6 onions, chopped

3 cups sugar

4 cups malt vinegar

2 Tbsp salt

½–1 tsp cayenne pepper

1 tsp black peppercorns

1 tsp whole allspice

2 tsp whole cloves


1. Put the tomatoes, apples, onions, sugar, vinegar, salt and cayenne pepper into a preserving pan. Tie the peppercorns, allspice and cloves in a piece of muslin and add to the pan.

2. Bring slowly to the boil, stirring until the sugar dissolves, then simmer gently for about 2 hours or until completely pulpy.

3. Remove the spice bag and either press the sauce through a coarse sieve, or purée in a blender or food processor. Work in small batches to avoid splashes and spills.

4. Return the sauce to the pan and bring back to the boil and simmer for 2 minutes.

5. Pour into sterilised bottles and seal tightly. Keep for at least 3 weeks before using.

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