If your kids are like mine, tomato sauce (aka the “dip dip”) is practically a food group. But those bottles from the store? Packed with preservatives, sugar bombs, and half the time we can’t even pronounce the ingredients.
So, I decided to make my own—and guess what? It’s way easier than you’d think, and it tastes just like our favorite South African All Gold ketchup. Sweet, tangy, rich… basically everything you want your homemade tomato sauce to be.
And the best part? You know exactly what’s going into it.
Let’s dive in, mama!
Homestead Mom’s Homemade Tomato Sauce Recipe (All Gold Style)
You’ll need:
1kg ripe tomatoes (go on, use the ones about to go squishy—no judgment here)
1 tablespoon cornflour
½ cup vinegar (brown vinegar or apple cider works great)
¼ cup sugar
3 tablespoons Worcestershire sauce
Salt and pepper to taste
Pinch of cayenne (optional but gives it a lovely warm kick)
½ teaspoon each: garlic powder, onion powder, dried oregano
How to make it:
1. Toss your tomatoes straight into a pot—no peeling, no fuss. Cook them down gently for about 30 minutes. You want them soft, bursting with juice, and smelling like summer.
2. Blend it smooth with an immersion blender (or regular blender if you’re feeling fancy). Then strain through a fine mesh sieve—yes, even if you’re tired. This is what gives you that velvety smooth ketchup feel. No skins, no seeds—just sauce.
3. Pour the strained sauce back into your pot, and now the magic begins.
4. Add all the other goodies: Cornstarch, vinegar, sugar, Worcestershire sauce, salt, pepper, garlic and onion powders, oregano, and that cheeky pinch of cayenne.
5. Simmer it down until it thickens up and clings to the spoon like your toddler on a clingy day. Give it a taste—if you want it sweeter or tangier, adjust as needed. This sauce loves to be customized.
Mom Tips:
Mix the cornstarch with a little cold water first to prevent clumping
Of you do decide to peel your tomatoes, don’t chuck the skins! Dehydrate them and blitz into tomato powder—hello, flavor bomb for soups, stews, or even homemade spice blends.
Want to hide more veggies? Blend in a bit of cooked carrot or red pepper during the first step—your kids will never know.
Double the batch. Freeze what you don’t use or bottle it for later. You’ll thank yourself on those crazy homeschool + laundry + chicken-feeding days.
This recipe has saved me on so many occasions—whether I’m out of store-bought sauce or just want to preseeve what I’ve grown.
Let me know if you try it, and tag me on Instagram @homestead.mompreneur when your kids dip their homemade fries into it with that messy, tomatoey grin!
Until next time, mama—keep homesteading, even if your “stead” is a city kitchen.
P.S. Want more simple homestead-style recipes like this one? Stay tuned by subscribing to my newsletter and be the first the get them to your inbox.
Much love
