Tomato sauce has long been a staple in Australian kitchens, accompanying everything from meat pies and sausages to Sunday roasts. The old-fashioned way of making tomato sauce at home not only brings back nostalgic flavors but also ensures you’re using real ingredients without unnecessary additives.
Canning your own tomato sauce means you can preserve the taste of summer’s harvest and enjoy it year-round. It’s a rewarding process that combines traditional cooking with the practicality of long-term storage.
This recipe reflects a rustic Australian style—rich, tangy, slightly spiced, and versatile. With careful canning, you’ll have jars of homemade sauce ready for quick meals, barbecues, or family gatherings.
Cooking Time and Serving
- Preparation time: 30 minutes
- Cooking time: 2 hours
- Canning process: 40 minutes
- Total time: ~3 hours 10 minutes
- Servings: Makes about 8 x 500ml jars
Ingredients
- 5 kg ripe tomatoes, roughly chopped
- 1 kg onions, chopped
- 2 green apples, peeled and chopped (for natural pectin)
- 4 cloves garlic, crushed
- 1 ½ cups white vinegar
- 1 ½ cups sugar (white or raw)
- 1 tablespoon salt
- 1 tablespoon whole cloves (tied in muslin or spice bag)
- 1 tablespoon black peppercorns (tied in muslin or spice bag)
- 2 teaspoons ground allspice
- 2 teaspoons ground ginger
- 1 teaspoon cayenne pepper (optional, for heat)
How to Make:
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