Select Page
A lovely rich red, homemade chunky tomato sauce that is the perfect partner for sausages, pies and more.  Naturally sweet with only a small amount of added sugar, you can ditch the store bought sauces for good.

Tomato sauce (or ketchup) is a favourite everywhere.  Here in Australia we love it with pies, burgers, sausages and hot chips.  Some people even like it with eggs, which to me is revolting.  Am I the odd one out?

Any way, the problem is, that store bought tomato sauce doesn’t actually taste like tomato.  It is sickly sweet (which of course is why kids LOVE it) and on the whole doesn’t add a lot of goodness to anything.  Which is why whenever I watched my kids put it on food (or my beloved put it on eggs!), it made me cringe. Not any more.

After a bit of experimenting, we now enjoy this chunky tomato sauce.  Sometimes homemade tomato sauce can be a bit runny, but the addition of apple in this helps to thicken it up.  It also contributes to the sweetness.

The sauce is chunky because its just gets a final whizz in the blender or food processor once cooked.  No straining or removal of said ‘chunky’ bits.  The more you blend, the less chunky it will be, but it won’t be as smooth and runny as the store bought version.  As a result, this sauce is better suited to spooning, not squeezing.  If the chunky bits bother you, you can try straining them out after blending.

With the addition of this wonderful sauce to our pantry, I am now happy for everyone to put it on their food in big blobs.  I’m even OK with seeing it on eggs. 😉  I hope you enjoy it too.


Chunky Tomato Sauce

A chunky tomato sauce that is great with pies, burgers, sausages and hot chips. Spoon it on and enjoy.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Preserve
Servings: 375 g
Author: The Klutzy Cook


  • 500 g ripe tomatoes chopped
  • 1 green apple cored and chopped
  • 1 teaspoon salt
  • 100 g vinegar see notes
  • 50 g sugar see notes
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon allspice
  • 1/8 teaspoon cinnamon


Stovetop Method

  • Combine all ingredients in saucepan.
  • Bring to the boil over medium heat. Cook for 30 minutes. Stir occasionally to prevent mix sticking to the bottom of the pan.
  • Once it's cooked, the sauce will have thickened up.
  • 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.
  • Pour into sterilised jar and seal with lid (see notes). Allow to cool. Store.

Thermo Cooker Method

  • Combine all ingredients in machine.
  • Cook for 30 mins/ST/Sp1.
  • Blend for 30 seconds - start at speed 6 gradually increase to speed. Check for consistency. Blend longer if desired.
  • Pour into sterilised jar and seal with lid (see notes). Allow to cool. Store.


-- 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 1 1/2 cups, so ensure your jar is a suitable size.


Pin It on Pinterest

Share This