homemade tomato sauce

recipe  22nd June 2015 by

It’s been a great year for veg growers, the warm weather and regular rainfall has left my garden overflowing with tomatoes. What better use of such an abundance than making a batch of your own spiced ketchup?

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tomato sauce

It doesn’t matter what type of tomatoes you have to hand and if you aren’t growing your own this year I suggest grabbing a box from a market or, if you have one nearby, one of the local corner shops that sells large mixing bowls of veg for £1. This veg is often at its ripest and needs to be used immediately, but it’s packed with flavour and perfect for ketchups and chutneys.

Jason, graze taste expert


  • 1500 g roughly chopped tomatoes
  • 2 sliced onions
  • 1 celery stick
  • 12 chopped red pepper
  • 50 g soft brown sugar
  • 100 ml cider vinegar
  • 12 tsp dry mustard
  • 12 tsp cinnamon
  • 12 tsp whole allspice
  • 12 tsp whole cloves
  • 12 tsp ground mace
  • 12 tsp black peppercorns
  • 12 tsp cayenne pepper
  • 12 tsp smoked paprika
  • 1 bay leaf
  • 1 crushed garlic cloves
  • salt


Chop the tomatoes, onions, celery and red pepper then pop them in a large heavy bottomed pan or stock pot over a medium heat until very soft.

Using a potato masher crush the veg as much as possible then push it through a coarse meshed sieve with the back of a spoon or squeeze through a muslin bag. If you are finding this tricky give it a quick blitz with a blender before sieving.

Return the mixture to the pan and add the vinegar, sugar, mustard powder, mace, cayenne pepper and paprika.

Tie the cloves, allspice, peppercorns, bay leaf and garlic in a muslin square and add to the pan.

Bring your young ketchup to the boil then simmer. Let the mixture cook down and reduce, stirring frequently. This should take between 20 – 30 mins, but is not an exact science so cook until it reaches a thick consistency (much like ketchup!).

Remove your bag of spices and add salt and tobasco to taste. While warm pour into sterilised glass bottles or jars and pop the lid on.

Your ketchup should keep for the best part of a year but once opened you should eat it within a month, which should be easily done as it is delicious!


By Jason, graze taste expert.

Taste expert Jason loves experimenting in the kitchen. He spends most of his time working with our tech team to keep the graze online shop running at its best. In his spare time he grows succulents and makes his own crockery.

view all posts by Jason

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