Total Time
Prep 20 mins
Cook 35 mins

The tomatoes are ripening on the vine & it will soon be time to start canning. This tangy sauce is my favourite; in fact, I make enough to last all winter. Its perfect for pasta sauces, chicken parmesan, a topping for meatloaf or making your own seafood sauce!!

Ingredients Nutrition


  1. Combine tomatoes, garlic, celery, peppers, onion& water in a large stainless steel or enamel saucepan.
  2. Bring to a boil, reduce heat, cover & boil gently, stirring occasionally, for 20 minutes or until mixture has thickened& vegetables are soft.
  3. Cool slightly; puree in a blender or food processor until smooth.
  4. Return mixture to pot and add vinegar & spices.
  5. Boil gently for 5 minutes to blend the flavours, stirring continuously.
  6. Ladle sauce into hot, sterile jars allowing 1/2 inch of head space.
  7. Process 15 minutes for 250 ml jars & 20 minutes for 500 ml jars.


Most Helpful

this is a great way to use up all those extra tomatoes and hot peppers from the garden, and the cooking time is quick. the sauce thickens upon standing. i liked the addition of the vinegar, this would be a nice bbq sauce for ribs.

chia September 11, 2003

My husband loved this sauce so much that it might be the only tomato sauce I'm allowed to can this year.

georgiagourmet June 16, 2010

I think this sauce is great! Piquant is perhaps a bit of an understatement, but 'quite hot and spicy actually' doesn't have the same ring to it :-) Since making this sauce I've gone on to use the recipe as the base for 2 other sauces; substituting some of the listed spices with smoked paprika for one and a herby mix for the other. A great recipe, worth 6 stars and a 'keeper'!

Mrs B September 23, 2005

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