Homemade Tomato Sauce

clock 20 minutes + 2 hours 35 minutes bowl Serves 1.8L


  • 3 1/2 kg ripe tomatoes, chopped
  • 3 onions, finely diced
  • 8 cloves garlic, chopped
  • 3 cups sugar
  • 3 cups malt vinegar
  • 2 Tbsp salt
  • 2 Tbsp pickling spice
  • Muslin cloth or a clean tea towel
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  • 1. Place the tomatoes, onions, garlic, sugar, vinegar and salt in a large pan.

  • 2. Place the pickling spice in a square of muslin or clean tea towel, and tie it closed with kitchen string. Add the muslin bag of pickling spice to the pan.

  • 3. Bring the tomato mixture to the boil and boil it steadily, stirring occasionally, for 2-2½ hours, or until the mixture is thick and pulpy. Discard the muslin bag of pickling spice.

  • 4. Press the mixture through a sieve to remove the tomato seeds and skins. Return the sauce to the pan and boil it for a further 5 minutes.

  • 5. Pour the sauce through a funnel into sterilised bottles or jars while it is hot and seal them.

  • Tip: Store the bottles of sauce in a cool, dark place away from direct sunlight until ready to use.

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