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Old-fashioned Aussie-style homemade tomato sauce

February 15, 2018 by Stacey 28 Comments

God I loved this as a kid. Straight out of a stubby bottle, and onto my pie or chips, there was something about the flavour of this sauce that had me reaching for it over your regular shop-bought tomato sauce, and I’ve never forgotten it.

sauce 4

I think it’s the worcestershire sauce undertones and that little kick of proper clove that keeps me making it year after year, desperate to improve upon perfection.

sauce 15

I wanna go down as the reigning old-fashioned tomato sauce queen.

This makes heaps, but it’ll get you through a year of saucical needs, and then some. Get a HUGE POT. Not even kidding.

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Old-fashioned Aussie-style homemade tomato sauce

★★★★★ 5 from 4 reviews
  • Author: Stacey Roberts | Veggie Mama
  • Prep Time: 30 mins
  • Cook Time: 2 hours 30 mins
  • Total Time: 3 hours
  • Yield: 6 litres 1x
  • Category: Sauce
  • Method: Simmering
  • Cuisine: Australian
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Description

The tomato sauce of your childhood – old fashioned, Aussie style tomato sauce, just right for your pie or chips.


Scale

Ingredients

  • 1 litre white vinegar
  • 1kg white sugar
  • 200g sea salt (I’d recommend going your regular table salt and not putting it all in until the end, when you’ve tasted for the balance of flavours)
  • 6 garlic cloves, peeled and chopped
  • 30g allspice
  • 15g ground cloves
  • 10g black peppercorns
  • 1 tsp cayenne
  • 5kg ripe, peeled tomatoes
  • 1 kg brown onions, peeled and chopped
  • 1 kg green apples, peeled and chopped.

Instructions

  1. Bring to a boil vinegar, sugar, salt, garlic, allspice, clove, peppercorns and cayenne in a large stock pot.
  2. Add tomatoes, onion, and apple, reduce heat to low.
  3. Simmer, uncovered, 2 hours or until thick, stirring frequently.
  4. Puree until smooth
  5. Bring back to the boil, and pour into hot sterilised jars. Put the lids on immediately and leave to cool (preferably overnight, without moving)

Keywords: tomato sauce, homemade ketchup, tomato ketchup, ketchup recipe, canning ketchup, canning tomato sauce,

Did you make this recipe?

Tag @veggie_mama on Instagram and hashtag it #veggiemamafood

Put on everything.

Filed Under: Sauces / Relishes / Jams

Previous Post: « Veggie Mama Book Club #2: Trainspotting, by Irvine Welsh
Next Post: Homemade smoky-sweet barbecue sauce »

Reader Interactions

Comments

  1. Martin Lloyd-Smith says

    April 16, 2018 at 9:56 pm

    Gday v m just made a pot of old fashioned aussie sauce. You are right it’s extra good. Will be putting some in the local show, i’ll let you know if i make the podium.

    Reply
    • Veggie Mama says

      February 16, 2021 at 11:02 am

      Did you ever get a win with the sauce, Martin? I hope so!

      Reply
  2. Sharlene Holmes says

    January 17, 2019 at 8:43 pm

    Hi guys, with the tomatoe sauce recipe do you have to skin the tomatoes

    Reply
    • Stacey says

      January 17, 2019 at 9:09 pm

      Yes, you do! Well, I do, I don’t like the bits of skin that come off if you don’t but it won’t make a difference to the flavour. You could also blend it if you want to, to remove those bits.

      Reply
      • BarryMulraney says

        July 22, 2020 at 10:04 am

        HI THERE .JUST A SMALL CONCERN ABOUT THE AMOUNT OF MIXED SPICES 30 GR SEEMS A LOT TO ME.YOUR ADVICE WOULD BE APPRECIATED. THANK YOU.

        Reply
        • Veggie Mama says

          July 26, 2020 at 6:26 pm

          Hi Barry! so sorry for the delay in my reply. The amount of ingredients makes 6 litres of sauce, so 30 grams is correct. By all means, use less if you feel your sauce would be better that way. I hope you enjoy it!

          Reply
          • Jemma says

            March 23, 2021 at 2:44 pm

            Oh my the clove taste is so over powering how can I fix this? And I didn’t even put the whole lot in?

            Reply
  3. Libby says

    July 14, 2019 at 10:52 am

    How long does this keep? We don’t use much sauce/ketchup. Does it freeze well if we make a large batch?

    Reply
  4. Debbie says

    January 15, 2020 at 6:45 pm

    Hi hi, the sauce smells and tastes wonderful. wondering if your Aussie homemade tomato sauce can be stored in pantry or does it have to be refrigerated?

    Reply
    • Michael O'Brien says

      February 24, 2020 at 2:26 pm

      Hi Debbie this sauce will keep for years just in the pantry cheers

      Reply
  5. Natalie Jubb says

    April 2, 2020 at 4:36 pm

    OMG this seriously has the most amazing flavour. I have just finished making my 4th batch this year. I’ve given away a few bottles and my friends all love it. I have saved the recipe so that I don’t inadvertently lose it for next year and years to come.

    ★★★★★

    Reply
  6. Melissa says

    April 4, 2020 at 12:50 pm

    I’m planning on making this but a few questions first.
    Do I need to core the apples?
    Do I need to water bath the bottles at the end?
    If not, can I put in glass bottles with plastic lids or are metal lids better?
    Thanks. 🙂

    Reply
  7. Ned The Impala says

    June 4, 2020 at 4:19 pm

    I have made two batches of this using volunteer cherry tomatoes whose vines should be Bond villains, so megalomaniacal are their expansionist agendas. second batch 9kg. Thank goodness for my mum’s huge cast off preserving pan that looks like it’s from an industrial kitchen.
    Both times i mistook the salt for sugar and added it too early and had to do radical rescue actions. I’d suggest halving the salt as well as following the suggestion of adding gradually and last.
    This recipe is wonderful. The balance of spices is exquisite. The flavour of the sauce is really superb.
    Keeping this recipe forever and sharing with friends.

    Reply
    • Veggie Mama says

      February 16, 2021 at 10:58 am

      Cannot believe I’m only just seeing this – gave me a good laugh, thank you!

      Reply
  8. Ned The Impala says

    June 4, 2020 at 4:22 pm

    I have made two batches of this using volunteer cherry tomatoes whose vines should be Bond villains, so megalomaniacal are their expansionist agendas. second batch adapted recipe for 9kg of tomatoes. Thank goodness for my mum’s huge cast off preserving pan that looks like it’s from an industrial kitchen.
    Both times i mistook the salt for sugar and added it too early and had to do radical rescue actions. I’d suggest halving the salt as well as following the suggestion of adding gradually and last.
    This recipe is wonderful. The balance of spices is exquisite. The flavour of the sauce is really superb.
    Keeping this recipe forever and sharing with friends.

    Reply
  9. Jen says

    July 30, 2020 at 3:13 pm

    Do you have nutrition facts information for this (sorry if it’s already there and I’ve missed it!)? Due to certain health conditions I need to track my salt intake and hence I’m keen to find out how many mg of sodium it has per 100g.
    Thanks,
    Jen

    Reply
  10. Michelle says

    August 9, 2020 at 8:33 am

    Hi Stacey
    Do you have to use so much sugar and can you substitute raw sugar instead. I have heaps of Roma tomatoes on my bushes and am looking for a good recipe preferably without sugar.
    Regards
    Michelle

    Reply
    • Veggie Mama says

      February 16, 2021 at 10:59 am

      Hi Michelle – did you end up trying it with the raw sugar? I am sure it would be fine, just adjusting to suit the sweetness levels and raw isn’t quite as strong as white.

      Reply
  11. Patrick Wanzeck says

    September 26, 2020 at 3:08 pm

    Great recipe full of wonderful flavors. I also as an experiment tried adding a tablespoon of yellow curry powder to about 400ml of this recipe and the resulted in a flavor explosion very delicious.

    ★★★★★

    Reply
    • Veggie Mama says

      February 16, 2021 at 11:00 am

      Oh yes I love that – I put curry powder in my relish, so tend to keep it out of this sauce. But it would be delicious.

      Reply
  12. Andrea Lee Gillies says

    January 27, 2021 at 4:24 pm

    Hi, How long does it keep in the sterilised jars and can one freeze it (in freezer friendly containers, not jars)?

    Reply
    • Veggie Mama says

      February 16, 2021 at 11:01 am

      Hi Andrea, health rules would have me tell you it lasts for 12 months if canned correctly in sterilised jars. But I’ve had mine last unopened a lot longer. Definitely freezable!

      Reply
  13. Robert Noye says

    February 25, 2021 at 2:22 pm

    Hi I tried your tomato sauce recipe It was fantastic the best I have ever tried We used a veitie of tomatoes all small so we didnt peel them blended it all up with a stick blender woprked great

    Reply
  14. Tash says

    March 6, 2021 at 2:02 pm

    Brilliant sauce recipe, tastes just like tomato sauce should! None of the flavours are too strong, it is beautifully balanced. I gave some away to friends also, and everyone loves it. I made this with 5kg of yellow pear cherry tomatoes as we had quite a good crop this year, and it is a beautiful shade of brown (lol). Still tastes absolutely amazing! Thank you! Saving this recipe forever 🙂

    ★★★★★

    Reply
  15. Teresa says

    July 11, 2019 at 2:28 pm

    Old Fashioned Tomato Sauce
    I absolutely loved this recipe. Reminded me of when I was a child. It made 7 x 700 ml bottles.

    ★★★★★

    Reply

Trackbacks

  1. The Veggie Mama Harvest: making sauces, jams and preserves | Veggie Mama says:
    February 15, 2018 at 12:26 pm

    […] Tomato sauce/ketchup, and tomato relish a must. Smoky-sweet barbecue sauce, hot chilli sauce, capsicum jam/relish, (whatever you want to call it), and a sugo for that night’s pasta dinner, which I was just finishing up when the HUMBLE dance party broke out. […]

    Reply
  2. Homemade Vegetarian Sausage Rolls | Veggie Mama says:
    June 28, 2018 at 8:46 pm

    […] PS these vegetarian sausage rolls are pretty awesome with this chutney recipe, and unmissable Aussie homemade tomato sauce. […]

    Reply
  3. The Ultimate Coronavirus Cooking Guide: Using your stores, making the basics, stretching it out. | Veggie Mama says:
    March 19, 2020 at 10:15 pm

    […] Old-fashioned Aussie-style homemade tomato sauce […]

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