Tomato Sauce


The picture above shows home made tomato ketchup on the left and tomato sauce on the right. I will post the ketchup recipe later, but the recipe for making tomato sauce is below. This sauce is suitable for use in cooking rather than as a condiment.

When tomatoes are abundant at the height of summer is when their flavour is richest and when they can be obtained for a reasonable price, so that is when you should make sauce.

This recipe makes about 4 700mL bottles.

3kg tomatoes
2 medium carrots
1 small stem celery
3 medium onions
5 cloves garlic
8-12 leave fresh basil
2 teaspoons sugar
salt and pepper

Chop up all of the ingredients and place in a large sauce pan.


Bring to the boil, and simmer for 20 to 30 minutes, until the mixture is reduced. Leave until it is cool enough to handle without burning.

Place the mixture into a blender or food processor and puree until smooth. Return the mixture to the pot through a fine seive, removing all of the solids that remain behind.

Reheat the sauce and cook until the desired consistency is reached. It will be similar to a pasta sauce.

Sterilise the jars that you will be using, the lids and the jug that you will use to pour the mixture. Place the lids and jug into a sauce pan and bring to the boil covered for 10 minutes, then drain, leaving the lid on. Sterilise the jars in a 150 degrees Celcius oven for 10 minutes.

sterilisinglids.jpg sterilisingjars.jpg

Using heat proof gloves, pour the hot sauce into the hot jars, filling as high as possible (within reason). Place the lid on, and screw down hard. Invert the jar, and leave for 1 minute, before placing the right way up. This ensures that there is a proper vacuum.

Leave the jars to cool, and store in a dark cool place. Once opened this will not keep, so place it in the refrigerator and use within a few days.


~ by aadbro on January 6, 2007.

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