Canning Old Fashioned Australian Tomato Sauce

Tomato sauce has long been a staple in Australian kitchens, accompanying everything from meat pies and sausages to Sunday roasts. The old-fashioned way of making tomato sauce at home not only brings back nostalgic flavors but also ensures you’re using real ingredients without unnecessary additives.

Canning your own tomato sauce means you can preserve the taste of summer’s harvest and enjoy it year-round. It’s a rewarding process that combines traditional cooking with the practicality of long-term storage.

This recipe reflects a rustic Australian style—rich, tangy, slightly spiced, and versatile. With careful canning, you’ll have jars of homemade sauce ready for quick meals, barbecues, or family gatherings.

Cooking Time and Serving

• Preparation time: 30 minutes

• Cooking time: 2 hours

• Canning process: 40 minutes

• Total time: ~3 hours 10 minutes

• Servings: Makes about 8 x 500ml jars

Ingredients

• 5 kg ripe tomatoes, roughly chopped

• 1 kg onions, chopped

• 2 green apples, peeled and chopped (for natural pectin)

• 4 cloves garlic, crushed

• 1 ½ cups white vinegar

• 1 ½ cups sugar (white or raw)

• 1 tablespoon salt

• 1 tablespoon whole cloves (tied in muslin or spice bag)

• 1 tablespoon black peppercorns (tied in muslin or spice bag)

• 2 teaspoons ground allspice

• 2 teaspoons ground ginger

• 1 teaspoon cayenne pepper (optional, for heat)

How to Make

1. Prepare the Base

   • Place tomatoes, onions, apples, and garlic in a large heavy-based pot.

   • Add a splash of vinegar to prevent sticking and cook gently until everything softens (about 30–40 minutes).

2. Blend Smooth

   • Remove from heat and carefully pass the mixture through a food mill or use an immersion blender until smooth.

3. Season and Simmer

   • Return the sauce to the pot.

   • Add vinegar, sugar, salt, spices, and the muslin spice bag.

   • Simmer uncovered on low heat for 1 ½–2 hours, stirring occasionally, until thickened to your liking.

4. Prepare Jars

   • While sauce cooks, sterilize jars and lids by boiling them for 10 minutes or using a hot dishwasher cycle.

5. Fill and Seal

   • Remove the spice bag.

   • Ladle the hot sauce into sterilized jars, leaving 1 cm headspace.

   • Wipe rims, place lids on, and seal tightly.

6. Canning Process

   • Process jars in a boiling water bath for 40 minutes to ensure safe preservation.

   • Remove carefully and allow to cool undisturbed. Check seals before storing.

7. Store

   • Keep in a cool, dark place. Refrigerate after opening.

Notes

• Apples are a natural thickener and balance acidity without commercial thickeners.

• Adjust sugar and vinegar to your preferred taste balance.

• The sauce deepens in flavor after a few weeks, so let it mature before enjoying.

• Always check jar seals; if one hasn’t sealed properly, refrigerate and use within a week.

FAQs

Q: How long will canned tomato sauce last?
A: Properly canned and sealed sauce will last 12–18 months in a cool, dark pantry.

Q: Can I use cherry tomatoes or mixed varieties?
A: Yes, but roma or paste tomatoes are ideal as they’re meatier and less watery.

Q: Do I need to peel the tomatoes?
A: Not necessary for this rustic recipe, as the sauce is blended smooth.

Q: Can I skip the water bath canning?
A: For safe long-term storage, water bath canning is essential. Otherwise, refrigerate sauce and use within 2–3 weeks.

Nutrition (per 2-tablespoon serving)

(Values are approximate and vary based on ingredients used.)

Disclaimer

This recipe is for general information and home cooking enjoyment. Always follow safe canning practices. Consume tomato sauce in moderation as it contains sugar and sodium. If you have allergies to spices, vinegar, or tomatoes, please substitute or avoid accordingly.