Home-made tomato sauce

Home-made tomato sauce | H is for Home

Justin doesn’t normally get involved with the Thursday recipes – well, apart from taking the photos! However, this week, he’s actually done the cooking too. Don’t worry though, you’re in safe hands – as he was a chef for about 15 years before re-inventing himself as Mr H is for Home – and he does most of the savoury dishes in our household anyway.

Finely sliced garlic and olive oil in a saucepan | H is for Home Finely sliced garlic, tomato pureé and olive oil in a saucepan | H is for Home

We mentioned this lovely all-purpose tomato sauce in last week’s pizza post. Most people list tinned tomatoes in their store cupboard essentials, but we always have batches of this home-made tomato sauce in the fridge or freezer.

Home-made tomato sauce with basil | H is for Home

It’s quick – only taking about an hour – and very straightforward too.

Home-made tomato sauce being sieved through a colander | H is dfor Home Sieved home-made tomato sauce | H is for Home

It’s so flexible. The addition of ground black pepper and Parmesan makes for a simple yet delicious pasta sauce. It also provides the base for a myriad of other recipes. You can add all sorts of ingredients to it for some wonderful dishes – meatballs, chicken, fish, olives, roasted aubergines & peppers to name but a few. If you reduce it down and concentrate it a little further it makes the perfect tomato sauce for pizza topping. The recipe can be scaled up to suit requirements. You can also tweek quantities to suit your own taste – more garlicky, more olive oily etc… and add other herbs if you like too.

Storing home-made tomato sauce for freezing | H is for Home

We make up a batch of home-made tomato sauce every few weeks and put a couple of two-portion containers into the freezer – ready to grab as required.

Click here to pin the recipe for later!

Luxury home-made mincemeat
  1. 200g/7oz currants
  2. 200g/7oz raisins
  3. 200g/7oz sultanas
  4. 100g/3½oz dried cranberries
  5. 100g/3½oz figs, roughly chopped
  6. 100g/3½oz prunes, roughly chopped
  7. 30g/1oz blanched almonds*, roughly chopped
  8. 1 medium cooking apple, peeled, cored & finely diced
  9. 300g/10½oz muscovado sugar
  10. 200g/7oz vegetable suet
  11. zest & juice of 1 lemon
  12. 3tsp mixed spice
  13. ½tsp cinnamon
  14. ¼tsp nutmeg
  15. 6tbsp rum or brandy
  16. 100g/3½oz butter, cubedHome-made mincemeat ingredients
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  1. Put all the ingredients except the alcohol into a large saucepan over a low heat
  2. Stir to ensure the contents are well combined and the suet and butter have melted (about 10 minutes)
  3. Allow to cool completely before stirring in the alcohol
  4. Decant into sterilised jam jars - gently bang the bottom of each jar to fit as much of the mincemeat in as possible.
  5. Seal the jars immediately and store for at least a month before use
  1. *To blanch almonds, put them in a heat-proof bowl and cover with boiling water. Allow to stand for 1-2 minutes before draining through a sieve. Pat them dry on some kitchen paper or clean tea towel. You can quickly get the skin off one by one by pinching the broader, rounded end of the nut
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Green tomato chutney

'Green tomato chutney' blog post banner

colander of green tomatoes

This will be the very last crop from our allotment for this year. These tomatoes were never going to ripen on their outdoor vines, but green tomatoes can be put to good use. This green tomato chutney is a tangy triumph – absolutely delicious with a variety of cheeses, particularly a good strong cheddar.

Green tomato chutney

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Green tomato chutney


  • 750g green tomatoes
  • 2 medium apples, peeled & cored
  • 1 brown onion
  • 3 cloves of garlic (I used 1 bulb of the miniature Malvi Cervati garlic sold in Lidl)
  • 3 chillies
  • 500g soft brown sugar
  • 500ml distilled malt vinegar
  • 2tbs balsamic vinegar
  • 125g raisins
  • 2tbs mustard seeds
  • 1tbs ground ginger
  • 1tsp salt


  1. Put the tomatoes, apples, onion, garlic and chillies into a food processor and blitz for about 20 seconds - you don't want the purée too smooth
  2. Put the sugar and vinegars into a large, heavy-bottomed saucepan or jam pan over a low heat and stir until the sugar has completely dissolved
  3. Add the raisins, mustard seeds, ground ginger, salt and tomato purée mix to the liquid
  4. Stir the mixture and turn the heat up to high and bring to the boil
  5. Once it has reached boiling point, turn the heat down to a low simmer and cook for 50-60 minutes, stirring occasionally, until it's about half its original volume
  6. Decant into sterilised jars and allow to cool for 5 minutes before screwing the lids on tightly