Sauces & Ketchup

Tomato and Basil Sauce - perfect with pasta


  • 3.5 kg/ 7lb 11oz ripe tomatoes
  • 1 tsp. olive oil
  • ½ onion, chopped
  • 2 cloves of garlic, finely chopped
  • Handful fresh basil, finely chopped
  • 50ml/ 3 tbsp lemon juice
  • 1 tsp. salt
  • Makes enough to fill 5 x 500ml/ 17 us fl oz jars


Sterilise your Kilner® jars.

Wash and drain the tomatoes then cut into quarters removing the core.

Heat the olive oil in a Kilner® preserving pan and fry the onion and garlic until transparent. Add the tomatoes to the pan and bring to the boil then simmer for 20 minutes. Stir occasionally.

Puree the tomato mixture in batches using a blender then strain the puree to remove the seeds and peel.

Mix together the tomato puree and basil in the Kilner® preserving pan and bring to boil. Reduce the heat and simmer, stirring occasionally, for about 30-60 minutes or until the sauce reaches the taste and consistency you like.

When finished cooking, stir in the lemon juice and salt to taste.

Using a Kilner® Funnel, ladle the sauce into sterilised Kilner® jars leaving 6ml space at the top. Remove any bubbles then wipe the rim of the jars clean and seal tightly. Process the jars for 30 minutes in a boiling water bath.

Jars can be stored for up to a year.

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