Home-made Tomato Sauce

Top view of tomato sauce in a white bowl

Home-made tomato sauce.

Let’s face it: as Australians, we are brought up to like tomato sauce. (Ketchup to you Americans. :-) ) Aussies can put tomato sauce on, and in, just about anything. And, almost amazingly, still enjoy their food. Unless you are my hubby, who doesn’t really like tomato sauce. (But this is a man who doesn’t like bacon, so after that nothing would be surprising.)

There are, according to Australian tradition, few foods tomato sauce can’t improve.

The bad news is that tomato sauce is typically full of nasties. Added sugar, salt, colour, thickener, preservatives, you name it. Ick. The beautiful thing, though, is that it’s easy to make your own and the flavour will equal that of the commercial stuff. I’m yet to have anyone detect a difference.

Do allow a bit of time. You can make this more quickly but I like to allow the flavours to develop just that bit more. And more. And more.

This recipe (first published on my old Reinvigorate website) was inspired by one found on Linda’s Low-Carb Menus and Recipes and my version has become a favourite in our household. I hope it becomes a favourite in yours too!

Home-made Tomato Sauce

Ingredients

  • 2 x 140 g tubs tomato paste
  • 410 g passata (tomato puree)
  • 1/3 cup apple cider vinegar (80 ml)
  • 1/2 cup water, (125 ml) plus extra if required
  • 1/4 cup raw honey, or natural sweetener of your choice
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cinnamon
  • sea salt (optional), to taste (see Notes below)

Directions

  1. Place all ingredients in a saucepan and stir to combine.
  2. Cook over a medium heat, lid on, until it starts to bubble then lower the heat and simmer for up to 2 hours or until you’re happy with the flavour. (Hot tomato will splatter everywhere, so don’t forget the lid!).
  3. Allow to cool and pour into sterilised airtight bottles, then keep refrigerated.

Notes

  • I find one batch of sauce fits perfectly into a standard 700 g passata bottle, which I save for exactly this kind of thing.
  • This sauce should keep in tightly sealed bottles or jars in the refrigerator for at least several weeks. Mine lasts a lot longer.
  • I don’t add salt to this sauce as I find it’s salty enough from the tomato paste and passata. Do a taste test and if you feel it needs salt (or anything else, for that matter), add a little at a time until it tastes right to you.
 

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