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Tomato Sauce – Lo-Carb Style

This recipe was born out of necessity. There were a couple of kilos of tomatoes getting overripe on our window sill from the vines outside. I also like to have items that we freeze in easy to use portions.

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Since making this sauce and freezing it in ice cube trays for easy use, we have found loads of uses for it in other recipes, add it to some pulled meat with some herbs and voila – a wonderfully tasty meal over Almond polenta, zucchini pasta or your favourite salad.

This recipe is great for using up overripe tomatoes – there are a few carbs in the final product but unlike commercial versions there is of course no added sugar.


Versatile Tomato Sauce

So get a load of tomatoes, onion, some chilli, garlic, capsicum (bell pepper), some stock or water and salt and away we go…


Here we have one long red chilli, but as with many of my recipes, add more to increase the heat or add a hotter chilli – I am growing habenero’s but i use them very sparingly.

The tomatoes are cut up into fairly big chunks the tomatoes where about the size of plums and I cut them into quarters.

Now, heat some fat or oil in a sauce pan I used lard… because I can..


I used about two tablespoons of lard, which I put in the pan until it melted and was hot


Now add the onions which should have been roughly chopped


Fry these in the fat until they start to go translucent


Then add the garlic


Continue to fry for about 2 minutes


Add the chopped capsicum (bell pepper) and chilli and cook for a further 2 minutes


Now add the tomatoes


Stir all the ingredients


Try and make the ingredients evenly spread


Add two cups of liquid – i used home made lamb stock


Add salt to taste – we use a low sodium Lite-Salt as it is 50% Sodium Chloride and 50% Potassium Chloride and we’ve been trying to increase the potassium in our diet.


Give the mixture another quick stir and put the lid on the sauce pan


Cook on a low heat with the lid on for at least an hour, but it can take up to two hours.


It will be ready when the tomatoes have broken down and all the juices have come out.  Now turn up the heat and cook for 15 minutes without the lid on until the volume has reduced by about a third.

Now get a stick blender into the mixture, you can use a blender if you prefer.


The sauce still should be a consistent colour


Next we put this through a sieve to remove the seeds and the bits of skin that remained in the sauce. Then we spooned it into ice cube trays (we got 42 out of this volume). Once they were solid we place them in plastic bags for easy use.

Tomato Cubes



Nutrition Facts Serving Size Approx 30g Servings 42
Amount Per Serving
Calories 13 Calories from Fat 9
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0g 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. wp-nutrition-label

NB: Net Carbohydrates here are 1g – 0g (fiber) = 1g per serving


Tomato Sauce - Lo-Carb Style
Print Recipe
Tomato Sauce made without sugar - to store freeze in ice cube trays
Servings Prep Time
42 Ice Cubes 10 Minutes
Cook Time Passive Time
1.5 Hours 1.2 Hours
Servings Prep Time
42 Ice Cubes 10 Minutes
Cook Time Passive Time
1.5 Hours 1.2 Hours
Tomato Sauce - Lo-Carb Style
Print Recipe
Tomato Sauce made without sugar - to store freeze in ice cube trays
Servings Prep Time
42 Ice Cubes 10 Minutes
Cook Time Passive Time
1.5 Hours 1.2 Hours
Servings Prep Time
42 Ice Cubes 10 Minutes
Cook Time Passive Time
1.5 Hours 1.2 Hours
Servings: Ice Cubes
  1. Cut up the tomatoes into similar size pieces, chop the onions, chop the garlic and chop the capsicum
  2. Add the lard to a large saucepan and heat until melted
  3. Add the onion and cook until it is transucent
  4. Add the garlic and cook for 2 minutes
  5. Add the capsicum and chilli and cook for a further two minutes
  6. Add the tomatoes and stir to combine evenly
  7. Add the water or stock and stir, turn down the heat and put the lid on the saucepan
  8. Cook for at least 1 hour but not more than 2 hours
  9. Turn off the heat and blend either with a stick blender in the saucepan or in a stand blender until it is smooth and consistent
  10. Let cook a little, then push the sauce through a sieve to remove the bits of skin and seeds.
  11. Spoon into ice cube trays and freeze, once frozen put into freezer bags and remove as much air as possible.
  12. To use add straight into a pan or add to a sauce or leave to defrost to use cold on a burger or sausage or chicken leg or.....
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Add a Comment
  1. Why do you take out the seeds and skin? Is it due to higher barns in them or for taste? I ask because I personally like it with those ingredients.

    1. The seeds and skin are just fibre, very little flavour.

  2. Great recipe – could you also cook this in a pressure cooker? If so do you think the liquid should be reduced and time?

    1. pressure cooker would work. I’d give it 15 mins at pressure to get to the same place as 2 hours on a simmer with the lid on – then reduce it for 15 mins by cooking with the pressure cooker lid off (if your cooker will do that).

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