Two Recipes for Delicious Tomato Sauce

raw tomatoesIf you grow your own tomatoes, or are able to buy in the market, try making your own delicious home made tomato sauce, better known as ketchup. If you prefer, you can make it using other colours of tomato such as green, yellow or orange.

The taste will be delicious and very importantly will not have any artificial preservatives. Vinegar, olive oil and tomatoes all have important health benefits and the taste should be great.

Tomato Sauce Recipe 1


  • Approx. 10 lbs of well-ripened tomatoes
  • 2 cups of cider vinegar, preferably organic
  • A good half-cup of sugar
  • 1-2 tablespoons of salt according to taste
  • Teaspoon of ground black pepper
  • Tablespoon of ground allspice
  • Teaspoon of ground cloves


Tip – Remember to use cooking utensils and pans that are not affected by vinegar.

Skin the tomatoes. One way is to cut a shallow x slit at the bottom then drop the tomatoes into a pan of boiling water. Remove after about thirty seconds or when you see the tomatoes begin to peel at the bottom.

Drain the boiling water and plunge the tomatoes into a prepared bowl of iced water. After five minutes the skins will look ready to peel but the tomatoes will still be firm.

Using your hands simply pull the skins off from the bottom. If any skin remains just use a sharp knife to pare the stubborn skin off.

Quarter the tomatoes and discard the seeds.

Add the tomatoes and other ingredients to a pan and cover with water, allow to simmer for 15-20 minutes.

When cooled sieve through or liquidize and seal in sterilized jars.

Tomato  Sauce Recipe 2


  • 10 lbs of well-ripened tomatoes
  • 2 cups of cider vinegar
  • Tablespoon of good olive oil
  • 2 cups of¬† pureed in a food processor together with several garlic cloves to taste
  • Teaspoon of cayenne pepper- less if you want to keep the heat down
  • 2 teaspoons of whole cloves
  • 1-2 broken up cinnamon sticks
  • To taste add a little sugar, a tablespoon full of celery seed, a teaspoon of allspice and a few pinches of salt

Peel and finely slice the onions and gently fry in the olive oil for 2-3 minutes turning frequently.

Add skinned and deseeded tomatoes, cut into quarters and the cayenne pepper to the onions and allow to gently simmer for about half an hour.

Tie the remaining spices into a muslin bag, or use a loose tea-straining holder, and immerse in the vinegar.

In a separate pan bring to the boil, remove from the heat and put to one side.

When the tomatoes and onions are ready take out the spices and add the vinegar to the mixture. Allow it to simmer for another thirty minutes, remove from the heat and allow to cool.

When cool enough pour into a food processor and thoroughly puree into a smooth mixture.

Pour into an ovenproof pot and place in the oven at 350-375 F, 180-200C until the mixture is reduced by half. This can take two hours or more and it is best to check every 20-30 minutes after the first hour and a half.

This should result in a similar consistency to commercial ketchup. Seal in sterilised containers and is ready to be enjoyed.

Note that the amount and variety of the spices used is only a guide, they can be added to or omitted. Don’t hold back from tasting so that your homemade ketchup has just the flavours you prefer.

Category: Vegetarian

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Hi ! I'm Jaks and I am the writer for this site. To be completely healthy and fit you must keep your body moving and active and most of all eating the correct food is vital. Learn more about this site

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