I LOVE sauce!
(*Secret admission*: in my student days I used to take handfuls of mini packets from takeaway restaurants to use later at home with scrambled eggs)
Granted I don’t have to have it on absolutely everything, but when the dish is right I pile it up high and churn through it with delight and speed 😀
Now that I’m mum to a toddler I’m realising how wonderful sauce is for kid’s meals as well. Our little lady adoooores sauces on the side to dip, swirl, smother, then spread around her mouth as the food finally makes it in. In it’s own way sauce helps increase the food intake – win win all around!
This tomato sauce here is her latest favourite, and pairs particularly well with her current chicken nugget addiction 🙂
Also, FYI, the hubby of the house’s best-loved method is to mix this with some mayo or aioli – it’s quite the scrumptious combination!
These days I love the homemade variety of old favourites and after many different variation trials I’ve landed on this recipe as our go-to crowd pleaser. It tastes fresh, and real, and has a muuuuch much lower sugar content than the store-bought varieties.
So with summer well and truly on it’s way (eeeekkk!) we’re anticipating making many batches to accompany all the burgers, barbecues, and finger-food! Can’t wait 🙂 And I’m sure I’ll be freezing a few lots before kiddie #2 makes his arrival.
I hope you like this just as much as us xx
Note: If you’re a little wary of how your family may react to a commercial sauce replacement then I’d recommend beginning with a half recipe and using a heaped tablespoon for the honey portion.
Homemade Tomato Sauce/Ketchup (makes approx 2&1/2 cups)
1 tbsp butter (you could switch for coconut oil if you prefer dairy-free)
2 garlic cloves, diced finely
1 small brown onion, diced (NOTE: if you have onion powder; you can switch out diced onion for 2 tsp of onion powder, remove the butter, then skip the step of cooking the onions and cook everything all together)
2x 400g cans chopped tomatoes
2 heaped tbsp tomato paste
2 tbsp apple cider vinegar or balsamic vinegar
2 tbsp honey
1/4 tsp ground cloves
1/3 tsp ground allspice
1 tsp salt
pinch black pepper
Heat the butter (or coconut oil) in a saucepan over medium heat until melted. Add the garlic and onion, stir together and cook until the onion has softened and is translucent. Add the remaining ingredients. Bring to the boil then reduce the heat to low and allow the mixture to simmer.
Simmer for 30-40 mins, until the watery liquid has reduced down.
Turn off the heat and allow the sauce mixture to cool.
Puree to smooth using a stick-whiz, blender, or food processor.
Pour into jars and store in the refrigerator.
Keeps well for 3 weeks (can also freeze well if you have more than you need).