Tomato Sauce Recipe

tomato sauce

Ingredients for Tomato Sauce:

  • 6 lbs (2.8 kg) ripe red tomatoes
  • 1 teaspoon celery salt
  • 1 tablespoon salt
  • 8 oz (225 g) granulated sugar
  • 2 teaspoons paprika
  • Pinch of cayenne pepper
  • ½ pint (285 ml) distilled white vinegar

Method for Tomato Sauce:

  1. Wash the tomatoes and chop them. There’s no need to skin or remove the seeds.
  2. Put in a pan and cook slowly until pulped, stirring occasionally.
  3. Press through a sieve and return the puree to a clean pan.
  4. Add the remaining ingredients and stir until the sugar has dissolved.
  5. Bring to the boil and then reduce the heat and simmer gently until the sauce has thickened.
  6. Pour into hot, sterilized bottles and seal.

This recipe is for a lightly seasoned Tomato Sauce with a good tomato colour and flavour. It will make about 2 pints (1.1 litres) of sauce.

Note: This sauce will require sterilizing or freezing or it will only keep for a maximum of 4 weeks.

To do this place the bottles in a deep container with a false bottom, making sure they do not touch each other or the sides of the container. This can be a purpose-built sterilizer complete with false bottom and thermometer, a large preserving pan or the base of a pressure cooker.

What is essential is that it needs to be deep enough to contain a false bottom, a wooden or wire rack is ideal, and still hold enough water to completely cover the bottles. The bottles must not come into direct contact with the pan or they will crack.

If you are using corks, tie them down to prevent them blowing out during sterilizing. Screw tops should be tightened and then given a half turn back to loosen them slightly.

Add enough warm water to come up to the bottom of the corks or screw tops and then gradually bring the water up to 77ºC/170ºF and keep at this temperature for 30 minutes. If you’ve not got a sugar thermometer, raise the temperature slowly until there are tiny bubbles rising up from the bottom of pan and maintain at this stage for 30 minutes.

In total it will take you about 1 ½ hours to complete the process. Use tongs to remove the bottles, tighten the screw tops or push in the corks.

General Information on Making Sauces and Ketchups

How to Make Your Own Ketchups & Sauces

How to Make Your Own Ketchups & Sauces

Sauces and ketchups (catsup) are very similar although, generally, ketchups have a slightly thinner consistency than sauces. Sauces are rubbed through a sieve to give a smooth mixture and then cooked again until they are thick enough not to separate...

Preserving Jars, Labels and Covers

Preserving Jars, Labels and Covers

Store, preserve, label and cover your home grown fruit and vegetables with this extensive range of products. You've made it so it is only fair to show it off at its best!

Posted in Val's Preserves, Vegetable Recipes, Vegetarian Recipes, Sauces & Ketchups, All Recipes, Tomatoes
5 comments on “Tomato Sauce Recipe
  1. Mandy Thompson says:

    Hi Val, I am in process of trying the tomato sauce and just wondered if I could use the brown vinegar instead? Thanks for the lovely plum jam recipe, I have made some and it is delicious!


  2. Val says:

    Yes you can but I find that white vinegar gives it a better colour.

  3. Mandy Thompson says:

    Thanks 🙂

  4. Peter says:

    hi Val can you explain the sterilization please, or does this mean putting bottles with contents in the pan, with or without the lid on ??

  5. Val says:

    Yes, the filled bottles into the pan with their lids on as explained after the recipe.

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