Australian Tomato Sauce
Australian Tomato Sauce is a beloved condiment, known for its sweet and tangy flavor. Made from ripe tomatoes, vinegar, sugar, and spices, it has a thicker consistency compared to ketchup. Often paired with iconic Australian dishes like meat pies and sausages, it adds a distinct, savory touch to meals.
Equipment
- Large heavy-based saucepan
- Wooden spoon
- Sieve or fine mesh strainer
- Blender or stick mixer (optional, for smoother texture)
- Sterilised glass bottles or jars for storage
- Cheesecloth or spice bag (if using whole cloves and peppercorns)
Ingredients
- 1.5 kg ripe tomatoes roughly chopped
- 3 teaspoons black peppercorns
- ½ cup approx. 110 g caster sugar
- ⅔ cup approx. 160 ml white wine vinegar
- ½ teaspoon whole cloves or ¼ teaspoon ground cloves
- 1 teaspoon fresh ginger finely grated (or ¼ teaspoon ground ginger)
- 1 clove garlic thinly sliced
- ½ teaspoon ground allspice
- ⅛ teaspoon cayenne pepper
Instructions
- Roughly chop the ripe tomatoes and place them in a large heavy-based saucepan. Add sliced garlic, grated ginger, caster sugar, vinegar, allspice, cayenne pepper, and salt.
- Wrap the black peppercorns and whole cloves in a piece of cheesecloth or a spice bag (or use ground versions if you prefer) and add this bundle to the pot. This makes it easy to remove them later.
- Bring the mixture to a gentle boil over medium heat, stirring occasionally. Once it starts bubbling, reduce the heat and let it simmer uncovered for about 1 hour 30 minutes, or until the sauce thickens and the tomatoes break down completely.
- Remove the spice bundle if used. For a smooth sauce, pass the mixture through a fine mesh sieve or use a stick blender to puree it to your preferred consistency.
- Pour the hot sauce into sterilised glass bottles or jars while still hot. Seal immediately. Let it cool to room temperature, then refrigerate. It will keep for several weeks and the flavour improves with time.