Slow Cooker Tomato Sauce

Here in the outback, you make do with what is on hand and waste as little as possible.  Even the liquid from pickle jars has potential.  I think my use of it is quite innovative.

Fresh tomatoes are not usually an option for making sauce due to the cost.   As I did for my Plum Sauce I opted for canned tomatoes, this time supplemented with tomato paste concentrate.

Of course, I could just buy a bottle of sauce from the shop, but Wattie’s is not available, and there are no others here to my liking.

At this time, I still have no stove or oven so I thought I’d try making sauce in the slow cooker.  It works!

This combination of spices I had on hand works well for me and produced a pleasantly spicy “warm” tomato sauce which may even be an improvement on Mr. Wattie’s.


  • 2 (400g) cans chopped tomatoes
  • 2 x 250g jars Tomato paste
  • Enough water to rinse out the cans and jars – about a cupful.
  • ½ cup of Cider vinegar
  • ½ cup vinegar/brine from pickled onion and dill pickle jars  As these were already salty I added no more salt. They also already contained peppercorns and mustard seed.
  • 1 Tbsp. Onion powder
  • 1 tsp. Garlic powder
  • ½ tsp. Mace
  • ½ tsp. Ground star anise
  • 3 Bay leaves
  • 1 tsp. Cinnamon
  • 1 tsp. Ground Cardamom
  • 5 or 6 Cloves
  • ½ tsp. Chipotle chilli powder  (or use cayenne)
  • 2 Tbsp. sugar
  • A dash of Bitters


  1. Mix all ingredients
  2. Cook for six hours or so on low
  3. Remove bay leaves
  4. Blend well with a blender wand
  5. Cook another half hour and bottle in sterilised bottles or jars

The recipe above filled these two bottles plus a pickle jar.  Just over 2 litres.


I tried it out as soon as it had cooled.  It was good.  It will improve even more as it matures



About Alan

Alone in a sea of spinifex.
This entry was posted in accompaniment, barbecue, chilli, sacred food, sauce, slow cooker and tagged , , . Bookmark the permalink.

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