NZ Woman's Weekly

My everyday tomato sauce

My everyday tomato sauce

It’s great to have a sauce that works with everything, and the best bit about this one is that you know what’s in it.

Enjoy this easy-to-make summer sauce on simple burgers and snarlers, or use as a pasta sauce base for spaghetti bolognaise or lasagne.

Once you’ve made your own, you will be converted. Use up your ripest, reddest, juiciest tomatoes for this brew.

My sauce is quite sweet – more like a store-bought classic. But if you would like it more piquant, reduce the sugar to ½ cup.

Makes approx 1.8L

2kg ripe tomatoes, hulled and roughly chopped

3 onions, diced

3 cloves garlic, chopped

1½ tsp salt

1 cup white wine vinegar

¾ cup brown sugar

1 cup water

½ cup tomato paste

12 peppercorns

½ tsp smoked paprika

3 bay leaves

3-4 sprigs thyme

1 Combine ingredients in a large saucepan and bring to the boil. Reduce the heat to a simmer and cook for 1 hour.

2 Remove the bay leaves and thyme, and blend the sauce with a stick blender or whizz in food processor until a smooth.

3 Pass the sauce through a colander or sieve, if you prefer no seeds, and return to the saucepan.

4 Season to taste and bring back to the boil before ladling into clean, hot jars.

5 Seal while hot, or store the ready-to-eat sauce in jars in the fridge.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-22-2014-issue

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