Thursday, September 17, 2009

Tomato Sauce (Ketchup)

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Homemade tomato sauce is very simple to make in the Thermomix, and contains a lot less sugar than the bought stuff, plus no preservatives and colours! Here's how I make my sauce (or 'ketchup'), which we use just as an everyday tomato sauce and also as a baking sauce for chicken, ribs, roast, meatloaf, etc. 

When I've got to go out for the day, I often just throw some chicken pieces or beef ribs into the crockpot, pour this sauce over, and leave it to cook until tender (usually 4 hours on high, or 8 hours on low - except beef ribs which take about 6 hours on high and I add a bit of water so they don't dry out). Adjust seasonings to taste, and try some of the variations below the recipe to get it just how you like it.

Note: This sauce won't be quite as red as bought tomato sauce, but tastes very rich and delicious!


Tomato Sauce (Ketchup)
Makes 1 litre

2 brown onions, halved
1/2 a head of garlic (about 6-8 cloves)
50g olive oil

800g tomatoes, halved
200g tomato paste or sun-dried tomatoes
80g apple cider vinegar
100g tamari or gluten free soy sauce
100g Rapadura or coconut sugar or chopped dates
1/4 tsp ground allspice
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger


Place onions and garlic into mixing bowl and chop 3 sec/speed 5.

Add oil and saute 3 mins/100C/speed 1.

Add remaining ingredients and blend 30 sec/speed 9.

Cook for 30 mins/Varoma/speed 3.

Puree 30 sec/speed 9, turning dial up slowly to speed 9.

Variations:

You can play with the flavour, adding in one or more of the following if you like, and adjusting the sweetness (and sweetener) to taste:

fresh basil and/or oregano or chives
a little rosemary or thyme
black pepper
smoked paprika
a red chilli or chilli powder
a few sprigs fresh parsley

Note: In the fridge this will keep a few weeks. Or if you like you can put it into glass jars or bottles with screwtop lids that will seal well, then boil the sealed jars for 15-20 minutes to vacuum seal. This way you can keep it in the pantry indefinitely until opened. (After opening store in the fridge.) Thanks for this tip Bee!

37 comments:

Thermomixer said...

Good work again Jo - love home-made tomato sauce

Anonymous said...

Hi,

tks for the recipe, how long can i keep this? i live in hot tropical country, do i need to store this in the fridge?

tks~ jackie

Jo Whitton said...

Hi Jackie, yes, it needs to be kept in the fridge. Ours has never lasted long enough to go off, even after 2 or 3 weeks - you can always freeze some in smaller containers if you're not sure you'll use it quickly enough.
Jo :)

Bee Keough said...

Hi There, Fab recipe! It was so nice I made two batches!
Just a note on how long it keeps - I found that if you put it into a well sealed jar and then boil that sealed jar for 15-20 minutes, it vacuum seals it and you can keep in the pantry indefinitely until opened, then the fridge it must go :-)

Jo Whitton said...

Thanks Bee! I love your idea for keeping in the pantry - will add that to the recipe, thanks!! :)

Jodie Day said...

Thanks Jo,
I was planning to make some sauce tonight, now I'll give your recipe a go : ) x

monika fox said...

Can I just ask what a rapadura is? I saw this in other recipes too. Thanks

Jo Whitton said...

Sorry Monika, forgot to link to my article about rapadura! Basically is dehydrated sugar cane juice - still has lots of vitamins & minerals in it, lots better for you than sugar, and has a lovely rich flavour. Delicious, and perfect in tomato sauce! Here's a link to the article explaining it further: http://quirkycooking.blogspot.com/2009/07/rapadura-sucanat-muscavado-turbinado.html

rhiby said...

This recipe looks amazing, been looking for one for a while that was a bit different. Love your blog Jo, havent found one yet whose recipes I agree with as much as yours :)

Jo Whitton said...

Thank you!! I'm glad my recipes are the kind you're looking for :)

Anonymous said...

Hi Jo,
Love your tomato ketchup recipe. Have made it a couple of times now, however today was the first time with the all spice and cloves. The difference is amazing I thought it was great before but it's now fantabulous!!!

Thanks
Lainy

Jo Whitton said...

That's great, Lainy! Glad you like it :)

Kym said...

Can you freeze this recipe?

Nicole said...

Thanks for sharing this. I'm trying it now but I've halved the sugar and the soy (my oldest loves sauce but she's 2.5 so trying to limit salt and sugar for her). Hopefully it turns out :)

Carmel tziavrangos said...

My little girl is allergic to soy, have you tried it with worchteshire sauce instead?

Faye said...

Another way to vacuum seal glass jars is to pour boiling water into the jar first all the way to the top. Then put your sauce in the jars, screw on the lids. They should vacuum seal then. To be on the safe side, stand upside down. They WILL seal then.

Anonymous said...

When u boil the jars to seel are they already full of sauce??

Anonymous said...

Hi jo my little boy is highly allergic to soy ( amongst other things) could I replace the soy with something else? Woistershire sauce maybe? Thanks Shelley

janecurtis said...

Dear Jo
Fabulous and generous Blog
many thanks your tomato sauce was a hit !

Anonymous said...

Hi, I don't have apple cider vinegar at hand at the moment. Are there any substitutes I could use? We don't have any food issues. Thanks!

Donna said...

Thanks so much for this recipe!! I have been sugar free for almost a year and replaced the rapadura with dextrose, turned out perfectly! Will definitely be making this again :)

Shelley W said...

Has anyone tried to ferment tomato sauce/ ketchup?
I have just made this and am pretty tempted to add some culture starter when it cools and put it aside for a few days. But then, the sauce tastes great and I'm afraid of ruining it!

Joanne T Ferguson said...

G'day Jo! Your sauce is GREAT, true!
I used Xylitol and will be featuring your recipe 9giving credit of course) on my blog post later today too! Thank you for continuing to inspire and sugarless, TASTY is a BONUS for me!
Cheers! Joanne

Broni said...

Hey Jo,
Just made your sauce, love love love it! Now off to make your nut butter for first time to have with your banana protein smoothie!
You truly are an inspiration.
Thanks
Broni

Belinda Taylor said...

Is it ok to use frozen tomatoes - will it make a difference?

Jo Whitton said...

That should be fine, Belinda, you just may need to cook it a little longer :)

Jessica Direen said...

This was great! I used 100g of the dates and they worked well, I only used 50g of tamari and topped up the other 50g with tmx veg stock and Worcestershire sauce, I didn't have any ground ginger but added a chillie, basil, thyme and chives. Will make another batch tomorrow :)

Dunny said...

Oh thank you for sharing. I can't wait to give this a go!

Barb said...

I used Coconut Aminos instead of Soy Sauce as we also can't use soy. Tastes great to me.

Anonymous said...

I have just made this.. It smells and tastes delicious! I used coconut aminos instead of soy sauce, and dates but slightly less than 100g as the aminos are a bit sweet. I put a new chux cloth over the hole in the lid, and then the basket on top of that. There was no splashing of sauce onto the machine and it still allowed the steam to escape. Thanks for a great recipe Jo :)

Anonymous said...

Just made this, so tasty! If I wanted to preserve some in jars by boiling them, do I totally submerge the jars (full & sealed) in a pot of water or does the water only go halfway up the jars? Also, how long should I boil for? Cheers

Anonymous said...

Just borrowed my mum's thermomix to make this... Lets just say I'm not giving it back! This recipe is soo delish! I used the dates & did half soy half Worcesterchire sauce. I added a bit of basil, thyme, rosemary & chilli flakes. Yum!! Will definitely make again.

Tracey @ What's Your Passion? said...

Hi Jo,
I don't have a thermomix but would love to give this recipe a try. Any tips for making it without a thermy?
Tracey

Anonymous said...

Just wondering can use tinned tomatoes for this recipe? Thanks!

Andrew Coralie said...

Hi Jo.

I cannot eat onions. Should I substitute with something (if so what?) or just leave them out?

Also, can I make this with tinned whole tomatoes instead of fresh?

Thanks,

Coralie.

Anonymous said...

Delicious sauce, the kids loved it! I also used coconut aminos and dates, so the sauce is quite sweet, I'll reduce the dates to 50g next time.

Sarah van der Heyden said...

Hey Jo,

I don't have any ground ginger? Will it affect the recipe too much if I don't add it?

Thanks in advance :)
Sarah

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