Homemade tomato sauce

It's easier than you think to create delicious homemade tomato sauce from scratch with this recipe. Serve alongside fish and chips, pies or fries

  • 2 hrs 30 mins cooking
  • Makes 1 litre
  • Print
This recipe first appeared in Food magazine issue 75.
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  • 3 1/2 kilogram tomatoes, chopped
  • 3 onions, peeled and chopped
  • 8 clove garlic, chopped
  • 3 cup sugar
  • 3 cup malt vinegar
  • 2 tablespoon salt
  • 2 tablespoon pickling spice


  • 1
    Place the tomatoes, onions, garlic, sugar, vinegar and salt in a large pan. Place the pickling spice in a square of muslin and tie it closed with string. Add the spice bag to the pan.
  • 2
    Bring the tomato mixture to the boil and boil it steadily, stirring it occasionally, for 2-2½ hours, or until the mixture is thick and pulpy. Discard the muslin bag of pickling spice.
  • 3
    Press the mixture through a sieve to remove the tomato seeds and skins. Return the sauce to the pan and boil it for a further 5 minutes.
  • 4
    Pour the sauce through a funnel into sterilised bottles while it is hot and seal them. Store the bottles of sauce in a cool, dark place away from direct sunlight until ready to use.