Posted on: September 2nd, 2010 by admin 2 Comments

Now’s a great time to make anything with tomatoes- they’re ripe and flavorful.  Ketchup (tomato sauce) is one of those things you don’t think to make at home often.  But it’s quite easy and using fresh organic tomatoes makes the sauce taste that much richer – perfect if you have a few too many in your garden right now.  Steralise a couple jars and put on some burgers!


  • 2.5 kg (5.5lb) tomatoes
  • 3 tsp (15g) salt
  • 3/4 c (150g) sugar
  • 1/2 c 125 ml white vinegar
  • 1/2 tsp celery seed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp paprika
  • 1 tsp mustard, dried
  • optional:
  • 1/4 tsp cayenne pepper
  • 1 tsp whole allspice
  • 1/4 cinnamon stick
  • 3 whole cloves

Chop the tomatoes roughly and add to a heavy based pot or saucepan. Add remaining ingredients and bring it all to a boil stirring constantly. Turn down the heat and let it simmer for a while longer- about an hour if possible, or until a little drop tested on a saucer does not separate (i.e. does not leave watery liquid on edges)

Sieve the mixture once it’s cooled, you can leave it at that or give it a blend/pulse to smooth it out more.  Bottle in sterilized jars or bottles and keep for up to 3 weeks.

(I am SO proud of my balcony cherry tomatoes!)

Family recipe from my Mum

Song for this recipe:

“They’re red hot” – Robert Johnson They’re

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2 Responses

  1. I’ve just started growing cherry tomatoes on my balcony! And a few herbs and flowers, can hardly wait.

    I’m so glad I came across your recipe for tomato sauce as I don’t like the store bought, will definitely give this a try.

  2. admin says:

    Goodluck with your plants Emma! It’s fall here now, so sadly the little plants are almost all gone to seed. The tomato sauce is delicious, puts store bought to shame.

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