A bottle of tomato sauce surrounded by chips

Nici Wickes’ easy homemade tomato sauce recipe

Home » Sarah Catherall » Nici Wickes’ easy homemade tomato sauce recipe

24 January 2023

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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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