This Thermomix tomato ketchup, or tomato sauce, has the perfect flavour profile that even the fussiest of eaters will approve of! Back when I ditched store-bought sauce I tried a few recipes and some of them were good, but it was all very much hit and miss with my kids.
So I decided I needed to create a child approved Thermomix tomato ketchup. The results spoke for themselves, with my kids licking the sauce off everything I put it on then asking for more.
I shared the recipe here and it went viral. It is still one of the most viewed recipes on my site today.
Over the years I’ve been making this tomato ketchup, I’ve sometimes added different sweetener, or a different spice here or there. It always works out great, so the recipe has been updated to include a couple of subs for the times when you have almost everything needed!
What makes this the best Thermomix Tomato Ketchup?
There are a few reasons I think this sauce is time and time again requested by my kids and time and time again made by me!
– Roasting the tomatoes really brings out their flavour and adds so much to this sauce. It’s ok to do this step in advance too – throw your tray of tomatoes in while the oven is on for something else, then once cold you can keep them in the fridge in an airtight container for up to two days before turning in to sauce.
– It’s sweet, without being ridiculous. I’ve listed the two best sweetener options – I used to always make it with honey but nowadays it’s more often than not coconut sugar. Both are excellent, so use whichever you prefer.
– The flavour the spices add is very subtle. Some may be tempted to leave them out, but trust me on this, they are not at all overpowering (or my kids would turn their noses up!)
– It doesn’t contain the additives store bought tomato sauce does.
– It’s very very easy.
Here’s how easy it is
Place tomatoes, capsicum, onion and garlic on a tray, then roast.
Add peeled roasted vegetables to mixer bowl, along with apple cider vinegar, tomato paste, sugar (or honey), salt, allspice, paprika, mustard and cloves.
Cook for 30 minutes at 100 degrees, then a further 20 minutes at steaming temperature. See below for the full recipe.
I would very much love for you to leave me a comment underneath the recipe if you give it a try!
Also found in…
This recipe can also be found in my first cookbook, Main Meals Made Easy, a collection of fab vegetarian main meals (many with meat variations included).
Join us on social media
If you haven’t already stumbled across us on social media, the best place to come is the Facebook group! We’re also on Instagram.
Enjoy!
Thermomix Tomato Ketchup – Child Approved
Ingredients
- 1.5 kg tomatoes best results with vine-ripened or Roma, or a combination
- 1 red capsicum
- 1 medium onion
- 2 garlic cloves 10g
- 100 g apple cider vinegar
- 80 g tomato paste
- 80 g coconut sugar or honey
- 2 tsp salt
- 1 tsp allspice
- 1 tsp mild paprika
- 0.5 tsp mustard powder or 2 tsp Dijon mustard
- pinch of ground cloves
Instructions
- Preheat oven to 200°C. Lightly oil a large tray or baking dish, or line with baking paper.
- Remove the hard outer top piece of the core from all tomatoes. Cut around the top green stem of the capsicum then remove core, ensuring you remove all seeds.
- Place tomatoes, capsicum, onion and garlic on tray – no need to cut anything up or peel the onion or garlic. Roast 25-30 minutes, until tomato skins are splitting and capsicum is going black in some places. Leave to cool then roughly peel everything – it doesn't matter if some peel remains. Do not discard any water that has come out of the tomatoes onto the tray.
- Into mixer bowl place roast veggies (and any liquid on the roasting tray), vinegar, tomato paste, sugar, salt and spices. Cook 30 minutes/100/speed 2/MC on.
- Cook a further 20 minutes/steaming temperature/speed 2/MC on.
- Blend 1 minute/speed 8/MC on, ensuring you turn the speed dial up slowly to get to speed.
- Pour into sterilised jars or bottles. Water bathe for maximum shelf life.
Notes
Nutrition
Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.
You might also be interested in these recipes...
175 Comments
Leave a Comment
Hi, I'm Bec
I specialise in great tasting vegetarian Thermomix recipes and cater for a wide range of dietary needs. I love sharing here and in my cookbooks my healthy, delicious recipes (of course the odd treat too!) Whether you’re looking to ignite your thermo mojo, or just after some new, really tasty family friendly recipes, there really is something here for everyone
Follow
Cookbooks
[wbcr_snippet id="19524"]
[wbcr_snippet id="19527"]
OMG this tomato ketchup is sooooo good. Tastes like the real think from the shop only better. Thank you for this recipe.
My husband and two kids love this sauce. My husband accudently added some lome juice to his the other night and said it tasted even more amazing! Thanks Bec
[…] Serve with Skinnymixer's Low Carb Savoury Pancake , crispy fried bacon, egg, cheese, mustard and ketchup for a healthy american style burger!These would also make a great quick breakfast option.Serves 5 […]
Hi. Im going to make this recipe but i don’t know what water bathing is? Im assuming put the bottles in a bowl of cold water??
To water bath: After filling your jars with hot jam, seal and put into a large pot (tea towel or round cake rack on base of pot to cushion your jars) and completely cover with water. Bring to the boil and boil for 20 minutes 🙂
Has anyone tried rice malt syrup to replace the honey? Thanks
Talia – I haven’t, but I think it would work. You may just need to adjust the quantities to personal preference… like anything really!
Thanks Rach, I gave it a go. I ended up using 100g RMS and it turned out really yummy! We just ate it for lunch with skinnymixers paleo rissoles coated in skinny mixers coconut dukkah (minus the garlic) and it was an awesome lunch! Highly recommended 🙂
How long do you bathe them for?
20 minutes for these 🙂
Thanks so much Bec! My 4 year old said “will it be yum?” To which of course I replied yes!! So she tried it and said “it’s just the same as the other one!” (Heinz) I’m sooooo happy! You’re the best:)
I’ve just started making sauce and just realised I don’t have red capsicum only green can I substitute or just leave out.
Sorry, I’ve only just seen this. Green capsicum will give it a different flavour, it would probably be ok but red would be best.
Yum yum yum!! Thanks
Definitely a household staple here. I always make the sauce without the allspice and cloves because that’s how my little ones prefer it.
Thank you for a delicious recipe!
How long does the sauce last for once opened?
At least a month
(In the fridge)