Tomato Sauce (Ketchup)

Tomato Sauce (Ketchup) - Quirky Cooking

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.

 

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Tomato Sauce (Ketchup)

  • Author: Quirky Cooking
  • Yield: 1

Ingredients

2 brown onions, halved

1/2 a head of organic garlic (about 68 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 chopped dates, or 70g honey

1/4 tsp ground allspice

1/4 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground ginger

Instructions

  1. Place onions and garlic into mixing bowl and chop 3 sec/speed 5.
  2. Add oil and saute 3 mins/100C/speed 1.
  3. Add remaining ingredients and blend 30 sec/speed 9.
  4. Cook for 30 mins/Varoma/speed 3.
  5. Puree 30 sec/speed 9, turning dial up slowly to speed 9.
  6. Store in a airlock jar in the fridge, enjoy!

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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!

93 thoughts on “Tomato Sauce (Ketchup)

  1. Belinda says:

    Thanks for this recipe. It’s amazing. As your recipes always are 🙂 just wondering if you’ve ever made it more chunky so it’s like a chutney? I’d love to make chutney but every recipe I find has sugar in it and I love the dates in this one instead

  2. sabrina Borovina says:

    Fantastic! Thank you for sharing and I’m definitely going to make this as a gift for chrissy. So tasty and nutritional so I don’t mind my boys getting stuck into it.

  3. Margaret Rose says:

    I made this using dates as the sweetener but found it way to thick and had to add a lot of water to thin it out. Other than that, simple and delicious.

    • QuirkyJo says:

      Thanks for the comment Margaret Rose! 🙂 Yes, the ketchup is quite thick but glad you thinned it out to a consistency you like – enjoy! xx

  4. Pixi bowen says:

    As I am doing low carb/keto can the sugar be replaced with something like stevia ?

    Very glad to have found your site – lovely recipes

      • Jeanette Refalo says:

        What would the stevia weight be compared to the dates or honey? And do you think cherry tomatoes would be ok for this recipe?

        • Quirky Cooking Team says:

          Hi Jeanette. Stevia is far more sweeter than honey or dates. Apparently it is between 30 to 150 times sweeter than sugar!!! So definitely start with small amounts and adjust to your taste:-). We would suggest using the natural organic Green Leaf Stevia powder which is the most natural form, made from 100% stevia leaf plant:-). I think using stevia and cherry tomatoes can slightly alternate the taste:-) but if you are avoiding all natural sugars, I think you should give it a go:-). Good luck

  5. Kylie says:

    I decided to make this last minute and was outraged at the price of tomatoes at the supermarket so I bought two 400g tins of whole, roma tomatoes. I made no other changes (used sundried tom and honey) and the recipe turned out delicious! My husband said it tasted better than my other batches made on fresh tomatoes. I’d prefer to use fresh tomatoes – but it’s good to know this can be made last-minute, with pantry staples.

  6. Bree says:

    Made this today…how wonderful it tastes too. We used red tomatoes, purple ones and black ones…Very tasty and its nice to know whats in the food. Thank you…

  7. Jeanette says:

    Just made this today. Added a little basil cause l luv it. It’s delish. Will def make again. Thanks for the recipe. Jeanette

  8. Amanda says:

    This looks great, thank you. Just wondering if the MC should be replaced with the basket when cooking this sauce? Thanks.

  9. Lyndal Gallaway says:

    Just made this..yum!
    Added fennel bulb, basil, grnd roasted cummin & little hot chilli.
    Just divine. Thank you.

  10. Sakura says:

    Hi Jo,

    Do you think doubling this recipe would still fit okay in a TM5? Or would it be too much? I’ve got nearly 7kg of tomatoes from our garden and looking for ways to preserve them for the year ahead and the bigger the batches I can do, the better!
    Thank you <3

    • Quirky Cooking Team says:

      Hi Sakura. I think it should be fine. You can try and see whether it bubbles over. If it does you can remove some of the mixture and cook in two batches. Good luck.

  11. Emma Petchey says:

    I made this for my toddlers today who have suddenly decided that they want tomato sauce with everything and I wanted a healthier version! Amazing. It’s like a thick cream of tomato soup! My littlest was using her fingers to scoop it up to her mouth!

  12. Elyse says:

    Hi Jo,
    I can’t have onion, do you think this recipe would be okay if I were to omit the onion and leave everything else as is?
    Thanks,
    Elyse

    • Quirky Cooking Team says:

      Hi Elyse, for sure. It should still work for you;-).You could try leeks instead (if you can tolerate). Good luck.

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