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