Tomato Sauce (Ketchup)

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Homemade tomato sauce is very simple to make in the Thermomix, and contains a lot less sugar than the bought stuff, plus no preservatives and colours! Here’s how I make my sauce (or ‘ketchup’), which we use just as an everyday tomato sauce and also as a baking sauce for chicken, ribs, roast, meatloaf, etc. 

When I’ve got to go out for the day, I often just throw some chicken pieces or beef ribs into the crockpot, pour this sauce over, and leave it to cook until tender (usually 4 hours on high, or 8 hours on low – except beef ribs which take about 6 hours on high and I add a bit of water so they don’t dry out). Adjust seasonings to taste, and try some of the variations below the recipe to get it just how you like it.

Note: This sauce won’t be quite as red as bought tomato sauce, but tastes very rich and delicious! 

Tomato Sauce (Ketchup)
Yields 1
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Ingredients
  1. 2 brown onions, halved
  2. 1/2 a head of garlic (about 6-8 cloves)
  3. 50g olive oil
  4. 800g tomatoes, halved
  5. 200g tomato paste or sun-dried tomatoes
  6. 80g apple cider vinegar
  7. 100g tamari or gluten free soy sauce
  8. 100g Rapadura or chopped dates, or 70g honey
  9. 1/4 tsp ground allspice
  10. 1/4 tsp ground cinnamon
  11. 1/4 tsp ground cloves
  12. 1/4 tsp ground ginger
Instructions
  1. Place onions and garlic into mixing bowl and chop 3 sec/speed 5.
  2. Add oil and saute 3 mins/100C/speed 1.
  3. Add remaining ingredients and blend 30 sec/speed 9.
  4. Cook for 30 mins/Varoma/speed 3.
  5. Puree 30 sec/speed 9, turning dial up slowly to speed 9.
Quirky Cooking https://www.quirkycooking.com.au/

Variations:

You can play with the flavour, adding in one or more of the following if you like, and adjusting the sweetness (and sweetener) to taste:

fresh basil and/or oregano or chives
a little rosemary or thyme
black pepper
smoked paprika
a red chilli or chilli powder
a few sprigs fresh parsley

Note: In the fridge this will keep a few weeks. Or if you like you can put it into glass jars or bottles with screwtop lids that will seal well, then boil the sealed jars for 15-20 minutes to vacuum seal. This way you can keep it in the pantry indefinitely until opened. (After opening store in the fridge.) Thanks for this tip Bee!

72 Comments

  1. Just made this with my dads left over tomatoes! Change the receipt a little and must say it is delcious!
    Thanks for sharing Jo.

  2. Belinda says:

    Thanks for this recipe. It’s amazing. As your recipes always are 🙂 just wondering if you’ve ever made it more chunky so it’s like a chutney? I’d love to make chutney but every recipe I find has sugar in it and I love the dates in this one instead

  3. sabrina Borovina says:

    Fantastic! Thank you for sharing and I’m definitely going to make this as a gift for chrissy. So tasty and nutritional so I don’t mind my boys getting stuck into it.

  4. Kristyn says:

    This is the best sauce I’ve ever tasted!

  5. Margaret Rose says:

    I made this using dates as the sweetener but found it way to thick and had to add a lot of water to thin it out. Other than that, simple and delicious.

  6. Alison says:

    Why do you need tomato paste in the recipe?

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