Nici Wickes’ easy homemade tomato sauce recipe

A bottle of tomato sauce surrounded by chips

Hot chips and homemade tomato sauce. Does it get any better? This rich sauce has just the right balance of vinegary sweetness.

Makes about 2 litres


2kg fresh tomatoes, chopped roughly

400g can crushed tomatoes

2 large apples, chopped roughly

2 large onions, chopped roughly

1 cup brown sugar

1 cup white or raw sugar

1 cup malt vinegar

1 cup apple cider vinegar

1 cup red wine vinegar

2 tablespoons salt

1 teaspoon black pepper

1 teaspoon ground allspice

1⁄2 teaspoon ground cloves


1. Bring all the ingredients to the boil in a large pot and simmer vigorously for about 2 hours until sauce is completely pulpy – it ought to have thickened a bit by then too.

2. In batches, put it through a blender until smooth. Don’t over-blend as it will lighten the colour to orange.

3. Sterilise bottles or jars by heating them in an oven set at 100°C for 15 minutes.

4. Pour hot sauce into hot bottles or jars and seal with lids. Wipe clean and allow to cool.

Nici’s note:

I have always added a can of Italian tomatoes when making this sauce. I’m not even sure why any more, but I think it adds a richness to it. Malt vinegar is always too harsh for my taste so I like to combine it with a mix of malt, apple cider and red wine vinegars to soften it somewhat.

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