Making kilos of fresh tomato sauce is an Italian summer tradition, when all the leftover tomatoes of the season are bottled up to enjoy all year round.






Skill level

Average: 3.3 (42 votes)


  • 1 box ripe Roma tomatoes 
  • 10 x 750 ml sterilised bottles or jars
  • basil leaves

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Makes 10 x 750 ml bottles

Wash and seed the Roma tomatoes (the acid in the seeds can cause the bottles to explode).

Boil the tomatoes with the skins on. Boil until flesh of tomato is soft, but tomato has not started breaking down.

Put tomatoes through mincer to separate skins from the flesh of the tomato.

Place pulped flesh in a piece of fabric such as cheesecloth to allow the excess water to drain from the pulp. This may take some time.

Funnel the pulp into sterilised bottles or jars, adding a couple of basil leaves (or herb of your choice) before you seal the bottle or jar.

Seal the lid, making sure the bottle or jar is airtight.

Place bottles into a large pot of boiling water, be sure to stack bottles tightly so they don’t move around. Water should cover the jars. Boil the bottles/jars with the lid on for an hour (top up water if needed).

Allow bottles to cool.

Sauce is ready to use or can be stored in a cupboard for up to 1 year.