Autumn Tomato Sauce

With Adelaide’s balmy finish to summer this year, there are plenty of opportutomato picnities for BBQ’s and you just know that Palmdale Meats have the best range of BBQ meat, including a wide range of sausages, chops, steaks and our well loved range of .  The best accompaniment for your BBQ meat – is a great Tomato Sauce.

I’m Bee Keough, John’s wife, and I’ve been asked to add a few recipes, some tips and product information to the website over the next few months.

I’ve been developing recipes for many years and I am sharing with you one of my favourites,  Autumn Tomato Sauce (recipe below).  This Indian Summer means that there are still some fabulous tomatoes available – the cooler weather allows them to ripen longer on the vine providing much more flavour!

Below is the conventional method of the sauce, however, if you have a Thermomix and would like the Thermomix version of this recipe, look on my website here

This recipe is easy, and although it seems that there are quite a few ingredients, they’re easily put together and the end result is absolutely delicious!  Of course, the best thing about making the sauce yourself, is that you know exactly what goes into it! (and it tastes delicious!)


  • 800-1000g of Vine Ripened tomatoes (Roma are best) – chopped
  • 1 small Apple, quartered and de-seeded
  • Seeds from a large Pomegranate (or 2 small)
  • 1 onion, chopped fine
  • 1 large garlic clove, chopped fine
  • 3/4 cup of sugar
  • 1/2 cup of vinegar
  • 2 cloves
  • 2 all spice berries
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon cinnamon
  • 2 teaspoons of salt


  1. Add all the ingredients into a largish saucepan
  2. Bring to boil and stir gently until the sugar is dissolved
  3. Simmer very gently for 20 minutes, lid off
  4. Using something like a potato masher, smoosh the ingredients to release the juice from the pomegranates and skin off the tomato.
  5. Continue to simmer on a very low heat, with the lid off, until you have reached the right consistency for you (30-40 minutes)
  6. When cool, press the sauce through a sieve, mouli or course nut bag to remove the skins and seeds.  Alternatively, blend it all in a food processor until smooth.
  7. Bottle into very clean, sterilised, jars and keep in the fridge for up to 3 weeks.

This recipe should produce about 800ml.  Feel free to increase the amounts if you have a larger saucepan, but be prepared to cook for much longer.