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Homemade tomato sauce

Homemade tomato sauce

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A star rating of 4.5 out of 5.22 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 400ml

A handy standby which goes with just about everything, and keeps for 3 months in the fridge

  • Freezable
  • Vegetarian
Nutrition: per tbsp
HighlightNutrientUnit
kcal28
fat1g
saturates0g
carbs6g
sugars6g
fibre1g
protein0g
low insalt0.02g
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Ingredients

  • 1 tbsp olive oil
  • 2 onions , chopped
  • 1 thumb-size piece fresh root ginger , finely chopped or grated
  • 2 garlic cloves , chopped
  • 1 red chilli , deseeded and finely chopped
  • 800g tomatoes , briefly whizzed in a food processor or finely chopped
  • 100g dark brown sugar
  • 100ml red wine vinegar
  • 2 tbsp tomato purée
  • coriander seeds

Method

  • STEP 1

    Heat the oil in a large, deep pan, then fry the onions, ginger, garlic and chilli for 10-15 mins until soft. Add the remaining ingredients and some seasoning, then boil for 30 mins, stirring occasionally, until the mixture has thickened and is sticky.

  • STEP 2

    Cool slightly, then whizz in a blender or food processor until smooth. If the sauce is a bit thick for your liking, stir in a dribble of boiling water. Sieve, then funnel into a bottle or jar while still hot. Cool completely before serving. Will keep for 3 months in the fridge.

Goes well with

Recipe from Good Food magazine, September 2008

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Overall rating

A star rating of 4.5 out of 5.22 ratings
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