Chunky Tomato Sauce
Prep time
Cook time
Total time
A chunky tomato sauce that is great with pies, burgers, sausages and hot chips. Spoon it on and enjoy.
Recipe type: Preserve
Serves: 375 g
  • 500g ripe tomatoes, chopped
  • 1 green apple, cored and chopped
  • 1 teaspoon salt
  • 100g vinegar (see notes)
  • 50g sugar (see notes)
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon allspice
  • ⅛ teaspoon cinnamon
Stovetop Method
  1. Combine all ingredients in saucepan.
  2. Bring to the boil over medium heat. Cook for 30 minutes. Stir occasionally to prevent mix sticking to the bottom of the pan.
  3. Once it's cooked, the sauce will have thickened up.
  4. Remove from heat and place into a food processor or blender. Blend until it reaches the 'chunkiness' you would like. The longer you blend, the less chunky it will be.
  5. Pour into sterilised jar and seal with lid (see notes). Allow to cool. Store.
Thermo Cooker Method
  1. Combine all ingredients in machine.
  2. Cook for 30 mins/ST/Sp1.
  3. Blend for 30 seconds - start at speed 6 gradually increase to speed. Check for consistency. Blend longer if desired.
  4. Pour into sterilised jar and seal with lid (see notes). Allow to cool. Store.
The Klutzy Cook Notes
-- Use any vinegar you have on hand - apple cider (what I used), white or wine vinegar are all good. A good quality vinegar is best.
-- Similarly, use any type of sugar - white, raw, brown, coconut, rapadura (what I used).
-- To sterilise jar- wash in warm soapy water and rinse. Place in 100C oven for 30 minutes. To sterilise lid - boil in water for 5 - 10 minutes.
-- The recipe yield will vary but it should be around 1½ cups, so ensure your jar is a suitable size.
Recipe by The Klutzy Cook at