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Homemade Tomato Sauce Recipe

Homemade Tomato Sauce

If you have access to some cheap (or even better, home-grown) tomatoes, make some of this. It takes a bit of time, but it’s worth it. The recipe can be reduced or expanded according to your needs and the size of your stockpot.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 4 kg ripe tomatoes
  • 1.2 kg apples ones that mush well on cooking are best – Cox’s Orange, Granny Smith, or any apples that pulp well on cooking
  • 1 kg onions
  • 100 g salt
  • 1.2 kg sugar
  • 2 ½ cups apple cider vinegar
  • 5 cloves garlic
  • 50 g whole cloves
  • 25 g black pepper corns
  • 25 g whole allspice

Instructions

  1. Coarsely chop the whole tomatoes and place in a large stockpot.

  2. Peel and coarsely chop the onions, peel and crush the garlic, add to the pot.

  3. Core and roughly chop the unpeeled apples, add to the pot.

  4. Tie the cloves, peppercorns, and allspice in a muslin bag and toss in with the tomato mix.
  5. Add the sugar, salt and vinegar and bring the mix to the boil, stirring.
  6. Reduce heat to a simmer, cover the pot and allow to cook for 1 hour.
  7. Push as much as possible through a large metal sieve (this is the hard work part!) and collect in a large bowl or saucepan. (You should just have a small collection of skins and seeds left in the sieve after a bit of concentrated effort.)
  8. Reheat the strained sauce and boil for a few minutes.

Recipe Notes

Bottle in sterilised preserving jars, apply seals and process in a water bath for about 45 minutes. Remove to a board and allow to cool. Check the seals and store in a cool dry place.