Making homemade Tomato sauce

Tomato mix reducing down

Tomato mix reducing down

So we have more tomatoes than we know what to do with. Weve eaten them with most meals for the last month, made gallons of Tomato Frito (Puree) and still have left overs. Those remaining are getting very soft and ripe. We need to do something quick!

Making ones own derivative to Heinz Tomato Sauce is the answer. We have just made a batch from one of the best recipes Ive seen so far.

With kind thanks to Aspen of Semilla Besada for letting us reproduce her recipe here.

  • 2 kg very ripe tomatoes, chopped and put in a non-aluminium pan (aluminium leaches into food and with an acid ‘fruit’ like this you are likely to get double doses … not good news, as it is a toxic heavy metal)

  • 3 teaspoons of whole allspice (not sure you will get it here so try a combination of spices you like)

  • 2 tablespoons whole mustard seed

  • Tie both the above spices into a small cloth, so that you can hang it into the ketchup to give flavour, rather than a chewy product!  Cook up with the tomatoes until thickened and reduced, about 30 mins

  • I full cup of sugar, 3 tablespoons fresh basil - finely chopped, 1 tablespoons fresh oregano, 1 tablespoon thyme (if you have an English thyme that is great, but if it’s the local wild thyme, reduce the quantity), 2 cups of cider vinegar, 12 teaspoon ground black pepper.

  • Add all the above to the tomatoes and simmer until it reches the consistency you like.  I would keep tasting it as you add the ingredients, so you get a product you will enjoy.  If you have any Worcestershire sauce, you could add that.  Remove the bag of whole spices, and put into sterilised ‘bottles’

  • Sterilisation - boil the bottles in water for 10 mins … I use the small juice bottles that have a lid that will seal again.  Line the bottles up on a wooden surface to ensure that there is no possibility of cracking, and ladle in the sauce.  Seal straight away … as they cool you can sometimes here the lids ‘popping’.  If you press the lids when cool, you will know those that have succeeded.  Any that haven’t you can keep in the fridge, although with that much vinegar in them, they are unlikely to go off.

ottled tomato sauce

ottled tomato sauce

Written by:
Richard Hartley

Richard is an avid blogger and the founder of Spanish Highs Sierra Nevada. He is author of the Cicerone Guidebook Walking and Trekking in the Sierra Nevada