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Jacican is your bespoke food experience, a place to learn, share and eat. Join me from 9am - 5pm Friday, Saturday or Sundays for lunch or high tea.

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A recipe for tomato sauce from Jacican

Who likes tomato sauce on their sausage rolls and steak pies? Well here at Jacican, I need tomato sauce on mine. Each year towards the end of the tomato season, I whip up a batch of homemade tomato sauce.


  • 1 kg red tomatoes, roughly chopped
  • 1 clove garlic, roughly chopped
  • 1 whole allspice
  • 5 grams yellow mustard seeds
  • 2 whole cloves
  • 1 small pinch of cayenne
  • 120 ml vinegar
  • 6 grams salt
  • 75 grams sugar


Cook tomato and garlic until well pulped.

Put through a mouli to break down to a fine pulp and remove the skin and seeds.

Rinse out the pan and return the pulp to it.

Cut tomatoes ready to cook    Tomatoes in the mouli 


Normally I tie the spices in a muslin bag and add it to the tomato pulp, along with the cayenne, vinegar, salt and sugar - but normally I make 10 kilograms of sauce at a time. For this recipe you can add the spices straight into the sauce, which is what I did. Muslin cloth is quite expensive to only use once, then throw away.

Cook until the mixture does not separate. This takes approximately 1½ hours.

Adding the spices to the tomato  Adding vinegar to the tomato  Adding sugar to the tomatoes  Cooked down tomatoes for sauce

Bottle and seal in hot sterilised jars.


Bottling the Jacican tomato sauce recipe

Makes 2 x 250ml bottles.

Enjoy! Jaci






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