RECIPE

Homemade tomato sauce

Serves: Makes around 1 cup
Cooks In: 15 minutes

Homemade tomato sauce

If you’ve never tried making your own tomato sauce, you’ve got to give it a go! It tastes so much better, skips the preservatives and high sugar content, and is easy to do. 

This tomato sauce is such a useful recipe to have on hand – and because you’re making it at home you avoid all the additives and excessive sugars in some other versions. It will keep in the fridge for a couple of days as well, so you can prepare it in advance.

Serve this sauce with twice-cooked hand cut chips, herby panko-crumbed fish and pink mayo for a healthy version of Friday night fish and chips – a Kiwi classic that the kids will love!

Ingredients

Print Recipe

  • olive oil 1 tablespoon
  • red onion 1, finely diced
  • garlic clove 1, crushed
  • vine tomatoes 4, chopped
  • brown sugar 1 tablespoon
  • tomato paste 1 tablespoon
  • balsamic vinegar 1 tablespoon
  • mixed herbs 1 pinch
  • water ½ cup
  • sea salt and pepper to season

Method

  1. Heat olive oil in a saucepan before sautéing onion, garlic and tomatoes for 2-3 minutes.

  2. Add balsamic vinegar, brown sugar and tomato paste then mixed herbs and water.

  3. Simmer for about 10 minutes until thick. Season with sea salt and pepper. Sauce will keep in a jar in the fridge for a couple of days.

 

Please note nutrition values below are for the entire recipe, not per serve. Recipe makes around 1 cup of sauce.

Nutritional Information Per Serving
Kilojoules
1255
Calories
296
Carbs
33.6 g
Sugar
31.7 g
Total Fat
16.1 g
Protein
6 g

Comments

  • Shaun Bosher

    Thanks for coming up with healthy options for tomato sauce (and raspberry jam). However I’d been keen to see some recipes that allow food to last longer than a few days or weeks. Is high sugar content essential for preserving food longer? As making a big batch that is readily accessible off the shelf, is less hassle than continually making small batches.

    • Yep you can still preserve things that aren’t sugary – it’s more down to the jarring process that keeps things safe. You could freeze this sauce in ziplock bag portions but it would change the texture a little – could be worth a try though?