Holly's Homestead — Recipe
Homemade Tomato Sauce
A sweet, tangy tomato sauce for pies, sausage rolls and chips
DIFFICULTY Easy
COURSE Sauce
CUISINE Australian
COURSE Sauce
CUISINE Australian
Estimated nutrition per serve: 30 kcal · 1g protein · 7g carbohydrate · 0g fat. Calculated from standard USDA reference values for the ingredients listed; an approximate guide, not a lab analysis.
A batch this size may need an extra 5-10 minutes of simmering to thicken properly - there's more liquid to reduce relative to the pot's surface area.
01Ingredients
02Method
- Put the tomatoes, onions and garlic in a large heavy-based pot over medium heat. Cook for 20 minutes, stirring often, until soft and pulpy.
- Add the vinegar, sugar, salt and spices and stir until the sugar dissolves.
- Simmer uncovered for 60-70 minutes, stirring regularly so it does not catch, until reduced and thick.
- Blend with a stick blender until smooth, then press through a sieve if you want a very smooth sauce.
- Return to the heat and simmer for 10 more minutes if it is thinner than you like. Pour into clean sterilised bottles or jars.
03Notes & substitutions
- Roma tomatoes are best - they have less water and more flesh.
- Add a chopped apple for extra sweetness and body.
- Reduce the cayenne for a milder sauce, or add a chilli for a spicier one.
- This sauce is not canned; keep it refrigerated or freeze it.
- Use for pies, sausage rolls, burgers, and as a base for BBQ sauce.
04Common mistakes
- Not stirring — tomato sauce scorches quickly on the bottom and tastes burnt.
- Using watery tomatoes — they take much longer to reduce; Romas are quicker.
- Under-reducing — a thin sauce runs off food; simmer until it coats a spoon.
- Using unsterilised bottles — bacteria can spoil the sauce; sterilise bottles first.
05Storage & leftovers
Fridge
Up to 2 months in sterilised, sealed bottles.
Freezer
Freezes well for up to 12 months in small containers or ice cube trays.
Canning
Shelf-stable canning needs a tested recipe and processing method - this one is for the fridge or freezer.
More About This Recipe
07Troubleshooting
- Sauce is too thin. Simmer longer, stirring often.
- Sauce is too sharp. Add a little more sugar and simmer another few minutes.
- Sauce tastes burnt. It caught on the bottom - never scrape it into the sauce; transfer the unburnt part to a clean pot.
- Sauce is bitter. Tomato seeds and skins can be bitter; press the sauce through a sieve.
Frequently Asked Questions
How long does it last?
Up to 2 months in the fridge, or up to a year in the freezer.
Do I need to peel the tomatoes?
No - blending and sieving removes the skins.
Can I use canned tomatoes?
Yes - about 4 x 400g cans replace 2kg fresh tomatoes, and need a shorter simmer.
Why is my sauce brown, not red?
Brown sugar and long simmering darken it; it is normal.