Hello!

  • Makes 3
  • 2 hours
  • Difficulty Hard
  • 3 Ingredients

99 Comments

Just like Nana used to make


Ingredients (makes 3 Litres)

  • 6 Kgs Ripe Tomatos
  • 1/4 - 1/2 cup Red wine vinegar or Lemon Juice
  • 2 tsp Salt (optional)

Method

  1. Peel the tomatoes: Bring a large stock pot of water to a boil over high heat. Fill a mixing bowl with ice and water and set this next to the stove.
  2. Core out the stems from the tomatoes and slice a shallow "X" in the bottom of each fruit. Working in batches, drop several tomatoes into the boiling water. Cook until you see the skin starting to wrinkle and split, 45 to 60 seconds, then lift the tomatoes out with a slotted spoon and plunge them into the ice water. Continue with the rest of the tomatoes, transferring the cooled tomatoes from the ice water to another mixing bowl as they cool. When finished, use your hands or a paring knife to strip the skins from the tomatoes. Discard the water used to boil the tomatoes.
  3. Roughly chop the tomatoes: Working in batches, pulse the tomatoes in a food processor. Pulse a few times for chunkier sauce, or process until smooth for a pureed sauce. Transfer each batch into the stock pot. For a very chunky sauce, skip this stop entirely and let the tomatoes break down into large pieces as they cook.
  4. Simmer the tomatoes: Bring the tomato sauce to a simmer over medium heat. Continue simmering for 30 to 90 minutes, stirring occasionally, until the sauce reaches the taste and consistency that you like.
  5. Stir in the lemon juice and salt: When finished cooking, stir in the lemon juice or vinegar and salt. A quarter cup is necessary to ensure a safe level of acidity for canning. Add more lemon juice or vinegar to taste.
  6. Transfer the hot sauce into sterilized canning jars. Top with new, sterilized lids, and screw on the rings until finger tight. Process in a pot of boiling water for 30 minutes. Let cool completely on the counter — if any lids do not seal completely (the lids will invert and form a vacuum seal), refrigerate that sauce and use it within a week or freeze it for up to three months. Canned tomato sauce can be stored in the pantry for at least a year.

  • Love making my own sauces so much – thanks for your delish recipe.

    Reply

  • I have lots of lovely tomatoes growing – If I can get them before the possums, I will make this

    Reply

  • I’ve been thinking about making my own tomato sauce and here is your recipe! Thanks!

    Reply

  • sound very easy to make .. thank you

    Reply

  • I should try this but I think I am lays when it comes to cooking.


    • I set aside cooking days for using up produce and for bottling too.

    Reply

  • I wish I had got more tomatoes this year.
    This is a great base recipe.
    Thanks

    Reply

  • Thanks for sharing. I love making homemade items.

    Reply

  • never realised so simple, sauce on the agenda for tis weekend,

    Reply

  • This sounds easier than mine. I just made a batch with ezi sauce

    Reply

  • Love the simple ingredients in this….real food.

    Reply

  • sounds very simple lets see how the kids like it

    Reply

  • so the wine or lemon would have different flavours

    Reply

  • Sounds simple.
    Have to try this one.
    My old recipe is quite involved.

    Reply

  • I have always wanted to try to make my own tomato sauce! And you don’t need to many ingredients for this. Love it and thank you for sharing!

    Reply

  • A nice recipe. Thank you.

    Reply

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