Sugar free tomato sauce



2 kg of fresh tomatoes

3 cups of apple cider vinegar

1/2 kg apples

3 onions (red or brown is fine)

5 cloves fresh garlic

1/2 rice malt or maple syrup

1 Tbsp paprika

1 Tbsp whole all spice

1 Tbsp whole pepper corns

1 tsp salt

2 stalks of fresh rosemary

Clean glass jars or bottles - enough for 2 litres of sauce



  1. Chop the tomatoes, onions, garlic & apples roughly & pop into a large lidded soup pot.

  2. Add the rice malt/maple syrup, paprika, apple cider vinegar & salt.

  3. In a small piece of fabric wrap the peppercorns & all spice, tie firmly together (like a money bag) & pop in the pot. If you keep one end of the string long you can tie it to the pot handle. This makes it easier to retrieve later.

  4. Add the rosemary sprigs in & bring to the boil.

  5. Simmer for a further hour or until all the ingredients are nice & pulpy, your house will smell amazing at this point!

  6. Set aside to cool.

  7. When cool enough remove the cloth bag with the spices & discard.

  8. Add the pulp to a blender (or stick mix) & blend until nice & smooth. No need to strain, keep all the goodies in the sauce.

  9. Pop it back into the pot & bring to the boil again. Add a little water depending on how your like the consistency of your sauce.

  10. While the sauce is coming back to the boil pop the clean jars/bottles into a 120C oven for 20 mins. This will sterilise them. remove them from the oven using a tea towel so you don't burn your mitts & set on a wooden chopping board.

  11. When the sauce is boiling & the bottles are hot pour the sauce into the bottles using a funnel. Put the lids on & leave to cool.

  12. Label the bottles with the date of the sauce.


This will make enough for about 2 litres of tommy sauce & it will last a good year in the cupboard as long as the jars have been cleaned & sanitised well.

Adapted from Old NZ Edmonds cookbook