Thermobexta’s Tomato Ketchup

Tomato SauceThis recipe also appears in my cookbook, Thermobexta: Main Meals Made Easy, which you can check out here.

I am really excited about this! I stopped buying tomato sauce a few years ago and haven’t had store bought since but if my memory serves me correctly, this tastes just like it. I have made many different tomato sauce recipes over that time, some are really good. But yesterday I decided it was time I came up with my own mix. This is the result and I hope you love it too!

1.5kg tomatoes
1 red capsicum
120g onion
2 cloves garlic
80g tomato paste
100g apple cider vinegar
2 tsp salt
1 tsp allspice
1 tsp paprika
1/2 tsp mustard powder
pinch of ground cloves
80-100g honey

1. Preheat oven to 200°C. Line a large tray with baking paper.

2. Remove the hard outer top piece of the core from all tomatoes. Cut around the top green stem of the capsicum then remove core, ensuring you remove all seeds.

3. Place tomatoes, capsicum, onion and garlic on the tray – no need to cut anything up or peel the onion or garlic. Roast for 25 minutes, or until the tomato skins are splitting and the capsicum is going black in some places. Leave to cool then roughly peel everything. Do not discard any water from the tray that has come out of the tomatoes.

4. Into mixer bowl place roast veggies (and any liquid on the roasting tray), tomato paste, vinegar, salt and spices. Cook for 30 minutes/100/speed 2/MC on.

5. Add honey and cook for a further 20 minutes/steaming temperature/speed 2/MC on.

6. Blend for 1 minute/speed 9/MC on, ensuring you turn the speed dial up slowly.

7. Pour into sterilised jars or bottles. Water bathe for maximum shelf life. Store in a cool, dark place and transfer to the fridge after opening.


168 thoughts on “Thermobexta’s Tomato Ketchup

  1. Thanks for this recipe, I’m very keen to try it out. Would I need to adjust the amount of ACV if I’m using Braggs brand, which is double strength? Thanks!


  2. Made the sauce today – amazing. And the best thing is – I don’t think the kids will realise that its not the bought stuff !!! Thanks for another great recipe 🙂


    1. Hi there, ACV is short for apple cider vinegar 🙂 Water bathing is the safest way to preserve things for long amounts of time. I don’t do it with this recipe unless I am making more than one batch of sauce at a time, in which case I place all of the hot, freshly filled jars (with lids on) apart from the one we intend on using first, into a large pot. Cover with water and bring to the boil. Simmer for 20 mins. Line the base of your pot with a tea towel to cushion the bases of the jars before placing them in there. There are tutorials and YouTube clips online too if you want to check it out


  3. I have made this heaps but recently just started whole30 and added dates for sweetener. I only thought at last minute to add so I cooked and puréed them and mixed in at end. But would work if you just chucked in throughout cooking process, I bet. I used 8-10 pitted dates. Thanks Bexta!


  4. I don’t usually eat tomato sauce at home but I don’t feel bad about (me or my toddler) eating this, it’s made from real ingredients and tastes delicious! Worth the effort!


  5. Incredible tomato ketchup. Successfully converted my family from storebought tomato sauce with no effort. Saving me a fortune and I know what ingredients goes into it….from a v happy reader 🙂

    Liked by 1 person

  6. Hi Thermobexta, how long can you leave this in the fridge for and do you bother preserving it first if you intend on just storing it in the fridge?


  7. Absolutley beautiful. Beats another onefrom Rc I’ve been using … I didn’t have the allspice or cloves so ommitted and was still awesome… Thanks


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