Recipes.

Homemade Tomato Sauce


IQS: Sugar-free sauce
Photo by: Mama
  • servings
  • Prep - 5 mins
    Cooking - 1 hour
  • Total - 1 hour 5 mins
IQS: Sugar-free sauce
Photo by: Mama

Move over Heinz, this homemade tomato sauce has a hint of spice, and no sugar.  

Servings:
Preparation: 5 mins
Cooking: 1 hour

Tags: , , , , , , ,

Ingredients

  • 2 cans tomatoes or 675 ml passata.
  • 1/2 onion, chopped.
  • 80 ml apple cider vinegar.
  • 1 tablespoon rice malt syrup, or 2 teaspoons granulated stevia.
  • 1 teaspoon ground allspice.
  • 1 teaspoon ground cinnamon.
  • 1 teaspoon ground cloves.
  • 1/4 teaspoon cayenne pepper.
  • salt and freshly ground black pepper, to taste.

Directions

Bring all the ingredients to a boil in the saucepan, stirring to dissolve the spices. Reduce the heat and simmer for about 50 minutes until the sauce reduces by almost half and is quite thick. Blend with a stick blender or in a food processor. If the sauce is still a bit runny, return it to the heat for a little longer. Store in a clean glass jar in the fridge for up to 1 month. (I divide my mixture and freeze half so it doesn't spoil.)

You can also do this in a slow cooker: cook all the ingredients on high for 2-2.5 hours. After blending, you might want to return it to the cooker for another 30 minutes, without the lid, to thicken it.


Note

This recipe has since been adapted to make it less spicy!

Prefer Barbeque Sauce? Use this base to make your own.

Move over Heinz, this homemade tomato sauce has a hint of spice, and no sugar.

Ingredients

  • 2 cans tomatoes or 675 ml passata.
  • 1/2 onion, chopped.
  • 80 ml apple cider vinegar.
  • 1 tablespoon rice malt syrup, or 2 teaspoons granulated stevia.
  • 1 teaspoon ground allspice.
  • 1 teaspoon ground cinnamon.
  • 1 teaspoon ground cloves.
  • 1/4 teaspoon cayenne pepper.
  • salt and freshly ground black pepper, to taste.

Directions

Bring all the ingredients to a boil in the saucepan, stirring to dissolve the spices. Reduce the heat and simmer for about 50 minutes until the sauce reduces by almost half and is quite thick. Blend with a stick blender or in a food processor. If the sauce is still a bit runny, return it to the heat for a little longer. Store in a clean glass jar in the fridge for up to 1 month. (I divide my mixture and freeze half so it doesn't spoil.)

You can also do this in a slow cooker: cook all the ingredients on high for 2-2.5 hours. After blending, you might want to return it to the cooker for another 30 minutes, without the lid, to thicken it.

Note

This recipe has since been adapted to make it less spicy!

Prefer Barbeque Sauce? Use this base to make your own.

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