Tomato & Kunzea Sauce

A delicious Australian inspired tomato sauce with native kunzea.

This is a staple tomato sauce at the Saltbush Kitchen HQ. I enjoy it as a condiment with meats, tarts and quiches and also as an ingredient to tomato-based dishes. This sauce has a unique Australian flavour to it using native kunzea - a unique aromatic herb from Tasmania that resembles rosemary.


    • 650gm Fresh tomatoes, thickly sliced
    • 5gm The Campfire Salt
    • 2 Cloves garlic
    • ½ Tsp Kunzea
    • 1 Birds eye chilli (half if you’re not a chilli fan)
    • 2 Tsp Brown sugar
    • 1 Tbsp Olive Oil
    • 2 Tsp Balsamic vinegar


    • Preheat your oven to 160 degrees.
    • On a small, deep, oven tray (lightly oiled) arrange your tomato slices leaning on each other – see pic below.
    • De-seed & dice the chilli.
    • Squash & roughly chop the garlic.
    • Evenly sprinkle The Campfire Salt, kunzea, sugar, chilli & garlic over the tomatoes.
    • Evenly drizzle the balsamic vinegar & olive oil over the tomatoes.
    • Bake in the oven for 40mins then remove and using tongs turn the tomatoes over.
    • Bake for a further 30mins.
    • Remove from the oven. Allow tomatoes and juices to cool and then blitz in a food processor.
    • Store in the fridge.

tomatoes with kunzea

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