Tomato Sauce Recipe
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
3 hrs
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Servings
20 portions
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Calories
23 kcal
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Course
Condiments
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Cuisine
Australian
Tomato Sauce Recipe
Description
The Tomato Sauce Recipe uses tomatoes as the base, incorporating a balance of acidity from white wine vinegar and sweetness from caster sugar to round the flavor. Aromatics like thinly sliced garlic, grated ginger or ground dried ginger, cloves, allspice, black peppercorns, and cayenne pepper contribute warmth and gentle heat, while an optional onion adds mild savoriness.
All ingredients are simmered together for 2 to 3 hours, partially covered, and stirred occasionally to thicken the sauce and concentrate flavors. To achieve a smooth texture, the sauce is strained through a coarse sieve or blended, depending on preference. It is then bottled and can be stored in the refrigerator or a cool, dark place depending on preservation method.
This versatile sauce forms a base for many dishes or can be used as a condiment. Proper storage after opening requires refrigeration, and the quantity can be adjusted by increasing proportions for larger batches.
Ingredients
- 1 ½ kilos tomato roughly chopped
- ⅔ cup white wine vinegar
- 3 teaspoons salt
- ½ cup caster sugar
- 1 clove garlic sliced thinly
- 1 teaspoon ginger grated (or ¼ teaspoon ground dried ginger, fresh
- ½ teaspoon clove or ¼ teaspoon ground cloves, whole
- ½ teaspoon allspice ground
- 3 teaspoons black peppercorns
- ⅛ teaspoon cayenne pepper
- 1 onion (optional, I personally don't add it in and it wasn't in the original recipe but some readers prefer this recipe with onion)
Instructions
- Place all ingredients in a large saucepan and bring to the boil, stirring.
- Simmer for 2-3 hours, partly covered and stirring from time to time.
- Watch the video above in the post to see the consistency of the tomato sauce once cooked. If the sauce hasn't achieved the desired consistency, continue to simmer uncovered until it reaches the preferred consistency.
- Strain half of the mixture through a coarse sieve into a bowl, and then the other half. Use a spoon to push sauce through the sieve and extract as much liquid as possible. Discard solids.
- Alternatively, blend the cooked sauce in a food processor or chopper (but keep in mind the sauce will have a spicier kick).
- Pour hot mixture into a medium-sized sterilised bottle and seal.
- Store in fridge or a cool and dark place (depending on the process you used to can the sauce). If you are not familiar with how to properly preserve sauces, store in the fridge to be safe.
- Once opened, store in the fridge.
Notes
- This recipe yields 400–500 ml and can be doubled or tripled for larger quantities.
- Store opened sauce in the refrigerator and use within a safe period to maintain freshness.
- You may omit the onion if preferred or as per original recipe variations.
- For smoother sauce, use a food processor or blender after cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20portions
Amount Per Serving
Calories 23 kcal
% Daily Value*
| Calories | 23kcal | 1% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 350mg | 15% |
| Potassium | 12mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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