We have adjusted this recipe quite a few times, tried roasting the tomatoes to bring out more flavour, tried different types of onions (red versus brown), and even tried cooking it with different types of sugars (to see if it tastes different).
This is now the best version of this recipe we have, I promise. It looks like store bought and is as close in taste to store bought that I have ever made.
** NOTE – THIS IS FOR A TM5/TM6 (if you have a TM31, then halve this recipe as it will not all fit in).
Tip: If stored in good sealing, sterilised jars, it should last anywhere from 6-12 months in a darker spot in the pantry.
- 5m
- 40m
- 45m
Ingredients
- 2 red onion
- 2 garlic clove
- 1 1/2 L plain passata sauce or 1.5 kg ripe fresh tomatoes
- 1 tbsp. olive oil
- 1 tsp. ground clove
- 1 tsp. nutmeg
- 1 tsp. paprika
- 1 tsp. ground black pepper
- 2 tsp. salt
- 130 g rice malt syrup
- 150 g brown or rapadura sugar
- 100 g white vinegar
Instructions
Thermal Cooking Method
- Peel and quarter onions. Add onion and peeled garlic to mixing jug and blitz for 5 seconds/speed 7. Scrape down the sides and add the oil. Cook for 3 minutes/100ºC/speed 2.
- Add everything else and cook this for 25 minutes/100ºC/speed 1/MC off/simmering basket on top to stop the splatter. If you have used fresh tomatoes you will need to cook for longer, approx. 40-60 minutes.
- Remove basket from the top and insert the MC. Puree the sauce by slowly increasing the speed up to speed 9. Puree for at least 1 minute. You want a smooth consistency.
- Store in airtight sterilised jars/bottles in the fridge for up to six months.
Traditional Cooking Method
- Finely dice onions and garlic and cook off in saucepan with oil on medium-high heat until translucent.
- Add everything else and cook this for 25 minutes. If you have used fresh tomatoes you will need to cook for longer, approx. 40 - 60 minutes.
- Using a stick blender, puree until a smooth consistency is reached.
- Store in airtight sterilised jars/bottles in the fridge for up to six months.
I wish everything didn’t need a thermo mix as I don’t have one and will not be buying on :(
I totally understand you on this matter but if you have a stick blender you could make this! The hardest thing for you would be to diced the onions and tomatoes and then cook in a saucepan let cool then blitz with blender! Good Luck
Totally agree, we are gradually changing all our recipes to a dual method (traditional and thermo style), but this is taking us longer than anticipated with over 400 recipes to convert. Bare with us as we are slowing getting them all done :)
We are gradually changing all our recipes to a dual method (traditional and thermo style), but this is taking us longer than anticipated with over 400 recipes to convert. Bare with us as we are slowing getting them all done :)
On our 4 th batch of this sauce! Family and friends are addicted! Thankyou!
Just wondering how long this keeps in the fridge?
This should last a good month or so in the fridge, but it can be frozen if needed as well.
How do you store and how long will it keep?
Thanks
Hi Louise.
You will get about 6-12months in a cool darker place if sealed and the jars are sterilised correctly.
Shane
This is a silly question but in England tomato sauce is something you dip your chips in. Is this recipe that type of sauce or is it a tomato sauce for pasta dishes. Sorry, I’m lost in translation lol
Not a silly question at all – yes this is ‘ketchup’ as you would call it. Definitely for dipping your hot chips in, yum :)
Honestly I have a Thermo cooker, the recipe too big for mine threw all ingredients in a pot and boiling away…. Blend it up at the end. I’m sure it’s going to work out fine. I’ve made this recipe a few times.
Roughly how much does this make please?
Just working out how many jars I will need.
It makes about 2L of sauce. Jo x
I’m not normally a tomato sauce fan but this sauce is yummy. My husband is a huge tomato sauce fan and he gives this recipe the thumbs up too. We had it with slow cooked lamb shank pies tonight and it was delicious. Thank you.
rice malt syrup what is it please
It is a thick syrup you will find in the health food aisle of the supermarket. It does not have any fructose so you don’t tend to get a sugar rush. It is a great replacement for honey or maple syrup in a lot of recipes. It is processed, but if you can find an organic one it should be ok :)
I’ve just made the sauce for the first time and wondering can I store the sauce in an old clean sauce bottle in the fridge? Thanks :)
Hi Jodie, As long as the old bottle has been cleaned and sterilized.
Could you use a passata sauce instead of fresh tomatoes?
Hi Tanya,
We have never tried this to be honest. You could give it a go and post your results?
Regards
Shane
I always use passata for this recipe and I’m always happy with the result. Sometimes I use 1/2 passata, 1/2 chopped tomatoes, sometimes all passata depending on what I have in the cupboard.
Has anyone made this using another alternative to rice malt syrup and had success?
Love this recipe, haven’t bought tomato sauce at the supermarket in over 3 years now.