Homemade tomato sauce (ketchup)

Put your slow cooker to work.

  • 4 hrs 30 mins cooking
  • Makes 6 Cups
  • Print
There's no need to buy processed supermarket tomato sauces when you can make your own tasty condiment and know exactly what's going into it.
Looking for more sauce and condiment recipes?


Homemade tomato sauce
  • 1 medium brown onion (150g), chopped finely
  • 1 stalk celery (150g), trimmed, chopped finely
  • 3 x 400g canned diced tomatoes
  • 1 teaspoon celery salt
  • 1 teaspoon mustard powder
  • ½ teaspoon ground allspice
  • 2 fresh or dried bay leaves
  • ½ cup (125ml) white wine vinegar
  • 410 canned tomato puree
  • ½ cup (110g) firmly packed brown sugar


Homemade tomato sauce
  • 1
    Place ingredients in a 4.5-litre (18-cup) slow cooker. Cook, covered, on high, for 4 hours.
  • 2
    Discard bay leaves; season to taste. Using a stick blender, blend sauce until smooth.
  • 3
    Increase heat to reduce setting on high; boil, uncovered, for 10 minutes or until thickened slightly.
  • 4
    Pour sauce into hot sterilised bottles (see glossary, page 235); seal immediately. Label and date bottles when cold.

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