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You say ketchup, I say tomato sauce…

TSL'S Tomato Sauce  (Image by TSL)
TSL’s Tomato Sauce
(Image by TSL)

The teenager came home from school yesterday and announced he is on a health kick. I’m not 100% sure what prompted this interest in getting healthy (although, it has to be said I have some ideas), but I’m certainly not knocking it. When pushed, he suggested that this really meant he would limit his consumption of fizzy drinks to one per week… And, then he completed a fairly lengthy ‘man work-out’, so he’s starting well!

As you no doubt know, here at Casa TSL we try to limit our sugar consumption. The teenager is sort of forced to comply with this by default. Poor sausage. But, since he is now on a health kick, I thought I should give him a wee boost by whipping up some easy-peasey home-made tomato sauce (aka ketchup).

Blood may be thicker than water, but it’s certainly not as thick as ketchup. Nor does it go as well with french fries. (Jarod Kintz)

This is the tomato sauce you whip up when you want a fast, reasonably un-processed solution.

Let me be clear – this is not the prepared-from-scratch number you make on a lazy Sunday afternoon of bottling. Rather, it is a good compromise between that and the approximately 30% sugar-laden commercial tomato sauces.

And the best bit? – The teenager has given it his tick of approval!

TSL's Tomato Sauce  (Image by TSL)
TSL’s Tomato Sauce
(Image by TSL)


170g tomato paste
60ml apple cider vinegar
2 tsp honey
1 tsp molasses
60ml water
½ tsp salt
1 x small garlic clove
1 Tbsp finely chopped onion
A pinch garam marsala (or all spice, as an alternative)

(Note how complex this recipe is!)

Combine all ingredients in a blender at medium-high speed until very smooth. And, you’re done!


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Comments (12)

I like the label! Too bad I don’t have a recipe Pinterest board…

I just ooze artistic flair, me…

We’ve been contemplating making or own ketchup. This should serve as the push and the recipe!

I’m not sure this falls under ‘making your own ketchup’, B. It’s more of a ‘when you can’t be bothered making your own ketchup from scratch, here’s a good stand-by‘!

Excellent recipe! Method. Perfect!. Just one small question about the jar…did you reuse a jar with lid or did you get new lids? I have a cupboard full of jars of assorted sizes but am not sure if I can use them for preserving or not. 🙂

Hi T! – I did just use an old jar with the lid it came with. I have an awful lot of hoarded jars, too (which frustrates LM no end). This particular recipe only keeps for a week or so and should be kept in the fridge, so I wasn’t so concerned. Really just made sure it was clean. If you are preserving properly, you do need to be extra vigilant about sterilising your jars. 🙂

Hi TSL – My hoard of jars is well hidden! So if I make things in small batches then they can be in the fridge for a week.
My jars are sterilized okay but the lids won’t be able to be securely sealed to be classed as a preserve ready lids. I usually use these jars for jam and use the cellophane covers. But I want to try preserving again too. 🙂

I once made the whole tomatoes, cook all day ketchup. So much work. So little product. Never again. Yours looks great. And easy.

It is so easy it is slightly ridiculous. But, why am I not surprised you have made the full monty version from scratch?

I like this and I’m not a tomato sauce type of person 🙂

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