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Tomato Sauce Recipe

This Tomato Sauce recipe will take you back to a time when the internet, Uber and Insta didn’t exist – but tomato sauce tasted a whole lot better.

Remember what tomato sauce used to taste like?

You will once you cook up a batch of this!

Enjoy your homemade tomato sauce slathered on a meat pie, serve it with hot chips or store it away for your next sausage sizzle.

tomato sauce recipe

An old-fashioned Tomato Sauce recipe

I’m a long-time tomato sauce fanatic.

As a child, I had it with EVERYTHING. I refused to eat many things without it.

I remember Mum having to go to our neighbour’s house one night to borrow a bottle of sauce because we’d run out and I had a meltdown.

I’ve never quite got tired of tomato sauce and still enjoy it, especially with hot chips or on a sausage sandwich.

One of my kids has inherited my tomato-sauce-loving gene, too.

And I always make sure we have a spare bottle of tomato sauce in the pantry.

So I was quite keen to test out this homemade tomato sauce recipe. With a haul of lovely locally-grown tomatoes from my local farmer’s markets, it seemed the perfect time to cook up a batch of Nana Ling‘s tomato sauce.

tomato sauce ingredients

Cooking up this Australian Tomato Sauce Recipe

Making this tomato sauce is quite simple once you’ve sourced some lovely, ripe tomatoes and checked to make sure you have all the spices on hand.

The other ingredients, vinegar and sugar, you probably already keep in your pantry.

Chop the tomatoes roughly and place into a large saucepan. Then add the rest of the ingredients and bring to the boil.

The sauce takes around 3–4 hours of simmering to reduce. Keep a check on it and watch the how-to video to see the consistency of the mixture you’re aiming for.

Given the variability of the tomatoes, it’s difficult to give a precise cooking time. 

Then you just need to run the mixture through a sieve, pressing down with a spoon, to extract the beautifully rich and tasty tomato sauce.

Bottle it straight away in a sterilised bottle or jar and store in the pantry or fridge. 

The Tomato Sauce time machine

I hadn’t realised how much tomato sauce had changed over the years until I sampled Nana Ling’s tomato sauce recipe. A recipe she’d jotted down in her beautiful handwriting back in 1941.

One tiny taste and I was immediately transported back to my family’s dinner table in the 1980s.

I could see our old dinner table covered with a seersucker tablecloth. I could also see Mum’s hanging pot plant stand in the corner of the dining room (which fell down on the dinner table one night and saved me from eating a meal I wasn’t particularly enjoying). And on the table was a glass bottle filled with deep red tomato sauce.

These days, tomato sauce seems brighter and thinner.

And it may be in a super convenient squeeze pack now, but the taste just isn’t quite the same. It doesn’t pack a tomato punch the way the good old-fashioned tomato sauce did.

If you want tomato sauce that’s thick, full of tomato flavour and can even take you back in time, keep scrolling for Nana Ling’s Tomato Sauce Recipe.

You can also find other wonderful condiments and conserves from the Cooking with Nana Ling collection here.

tomato sauce pin image

How to store Tomato Sauce

“Where do you store tomato sauce?”

It’s a controversial question, indeed!

I store my sauce in the fridge once it’s opened. Others store it in the cupboard. Which way is the right way?

Well, even the experts at Australia’s Choice can’t agree. 

They say that tomato sauce is high enough in sugar and salt to be shelf stable, even after opening. However, bacteria is more of a risk in a warmer environment.

Some are willing to take the risk, saying cold sauce is a crime and impacts the flavour.

So, there seems to be no right and wrong.

If you’re risk-averse and don’t mind cold sauce, continue to store it in the fridge.

If you’re a tomato sauce aficionado who insists on enjoying it at it’s room-temperature best, go ahead.

What do you store your sauce in?

Go for an airtight glass container to maximise it’s shelf life.

Once you’ve opened it, you can pour it from there or transfer it to a squeeze bottle – yes, the ones we had in the 80s are still around today if you look hard enough.

glass sauce bottles

Nana Ling’s Tomato Sauce recipe

Keep scrolling for the tested and tweaked version.

tomato sauce recipe by Nana Ling
tomato sauce recipe

Tomato Sauce Recipe

A homemade tomato sauce that tastes like the sauce you remember from childhood.
4.56 from 45 votes
Print Pin Rate
Course: Condiment
Cuisine: Australian
Keyword: ketchup, tomato sauce
Prep Time: 30 minutes
Cook Time: 3 hours
Servings: 20 portions
Calories: 23kcal

Ingredients

  • 1 1/2 kilos tomatoes roughly chopped
  • 2/3 cup white wine vinegar
  • 3 teaspoons salt
  • 1/2 cup caster sugar
  • 1 clove garlic sliced thinly
  • 1 teaspoon fresh ginger grated (or 1/4 teaspoon ground dried ginger)
  • 1/2 teaspoon whole cloves (or 1/4 teaspoon ground cloves)
  • 1/2 teaspoon allspice (ground)
  • 3 teaspoons black peppercorns
  • 1/8 teaspoon cayenne pepper

Instructions

  • Place all ingredients in a large saucepan and bring to the boil, stirring.
  • Simmer for 3 hours, covered and stirring from time to time.
  • Watch the video above in the post to see the consistency of the tomato sauce once cooked. If the sauce hasn't achieved the desired consistency, continue to simmer uncovered until it reaches the preferred consistency.
  • Strain half of the mixture through a coarse sieve into a bowl, and then the other half. Use a spoon to push sauce through the sieve and extract as much liquid as possible. Discard solids.
  • Pour hot mixture into a medium-sized sterilised bottle and seal.
  • Store in a cool and dark place. Once opened, store in the fridge.

Video

Notes

Makes 400–500 ml. Double, triple or increase quantities in recipe to make a larger batch of sauce.

Nutrition

Calories: 23kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 350mg | Potassium: 12mg | Fiber: 1g | Sugar: 5g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

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Recipe Rating




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Ral Avery

Sunday 18th of April 2021

Loved this recipe, making my second batch as we speak!! Can you substitute ground pepper instead of peppercorns if so how much group pepper would you recommend. Have now saved this recipe thanks for sharing!!!

Libby

Monday 19th of April 2021

Hi Ral. So glad you love the recipe. Thanks for leaving a 5 star rating 🤩. Yes, you simply replace the 3 teaspoons of peppercorns with 3 teaspoons of ground pepper. Happy cooking! Libby :)

Debra

Thursday 1st of April 2021

loved this recipe. How long does it last in the cupboard (assuming it doesn't get used first)

Libby

Friday 2nd of April 2021

Hi Debra! It really depends on the bottling process. If you follow a proper canning process with sterilised bottles and a water bath, it can last for up to 12 months. I generally use sterilised bottles and store in the fridge and it lasts at least 6 months. Happy cooking and so happy to hear you loved the recipe :)

Melanie

Thursday 4th of March 2021

Oh your Nana - her 20 lbs of tomatoes! that's 9kg and no doubt a hot kitchen - I'm making this super recipe for 2nd time, 4kg toms only. I used a slow cooker 6 hours and gas hob 2 hours and they are a muchness. Love the flavours, as does Aussie husband, sure don't need an onion. Interesting, I thought at first both methods wanted water, took so long cos I was then evaporating it.

Libby

Monday 8th of March 2021

Hi Melanie. Thanks for the great rating and your lovely comments. So pleased you're both enjoying it! Yes, they cooked up big quantities back then! Libby x

Jasmine

Tuesday 2nd of March 2021

Hi there ! Love this recipe I’m making it now. However I can’t seem to find the video to show consistency’s etc etc ?? Could you possibly link to me please

Libby

Tuesday 2nd of March 2021

Hi Jasmine. Sure, here's the link to the video on facebook: https://www.facebook.com/1625900620824875/videos/3053987361306825 I'll have to look into why it may not be appearing. Thanks for asking! Happy cooking :) Libby x

nikkchorse

Friday 26th of February 2021

Would I be able to make this is the slow cooker?

Libby

Monday 1st of March 2021

Hi. I'm not sure as I haven't tested it in the slow cooker and don't have a slow cooker myself. Sorry about that! Let me know if you try it :)

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