Spicy Tomato Sauce

A spicy tomato sauce ideal for meatballs or over grilled chicken or fish.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Servings 66151


  • 1.5 kg tomatoes
  • 250 g onions, chopped
  • 2 tsp Himalayan salt
  • 0.5 tsp ground cloves
  • 10 whole black pepper corns ground slightly
  • 1 whole bay leaf
  • 2 whole garlic cloves
  • 200 ml malt vinegar
  • 100 ml apple cider vinegar
  • 4 tbsp milled xylitol / erythritol / stevia (We used erythritol)
  • 0.5 tsp cayenne pepper
  • 1 ½ tsp paprika
  • 1 tsp chilli powder


  • Chop the tomatoes and the onions.
  • Put it in a large pot together with the salt, cloves, black pepper corns, bay leaf, garlic and vinegar.
  • Simmer for 1 hour. Click here for 60 Minutes Timer
  • Remove the bay leaf.
  • Add the erythritol, cayenne pepper, paprika, chilli powder and mix well.
  • Taste and adjust any seasoning if you feel the need to do that.
  • Use your liquidiser or stick blender to blend everything and then put it through a sieve. You will end up with a lovely smooth tomato sauce.
  • Pour into sterilised bottles.
  • The best is to leave this for a week or two in the fridge before using but it can also be eaten straight away.