Homemade tomato sauce

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!


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


  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.


  • 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?