Homemade Tomato Sauce/Ketchup

Name: Homemade Tomato Sauce/Ketchup
Cuisine: Indian
Ingredients: 3 kgs red tomatoes; 8-10 garlic (optional); 2-3 pieces ginger; 1 tej pata; 2-3 laung; 2-3 dalchini; 5-6 black pepper corns; 1 seving spoon vinegar; 2 tablespoons Kashmiri red chilli powder; 1 tbsp red chilli powder; 5 tbsp sugar; 1/4 teaspoon Sodium Benjovate

Vandana Hasija @vandy1970

#Dipsandsauces

Not many would have thought of making your own ketchup/sauce at home.But , definitely everyone should try homemade tomato sauce at home once. The best time to make this recipe is when the tomatoes are cheap in the market. It is tasty and healthy . Not only children but even adults , will just love the sweet and sour taste of this mouth - watering tomato sauce. What are you waiting for ? Go ahead , make finger-licking tomato ketchup and have it with sandwiches ; samosas or just like that

#Dipsandsauces

Vandana Hasija @vandy1970

Saved

Ingredients

3 kgs red tomatoes
8-10garlic (optional)
2-3 piecesginger
1tej pata
2-3laung
2-3dalchini
5-6black pepper corns
1 seving spoon vinegar
2 tablespoonsKashmiri red chilli powder
1 tbspred chilli powder
5 tbspsugar
1/4 teaspoonSodium Benjovate

Saved

Steps

1

Rinse the tomatoes well in water.
2

Slice the top eye parts of the tomatoes.
3

Take a pan or pressure cooker.
4

Put the tomatoes and keep on high flame by adding salt, sugar and chilli powder.
5

Keep on stirring at regular intervals.
6

It will start leaving water.
7

When tomatoes soften, switch off the gas and allow it to cool.
8

When the mixture is slightly warm, blend the puree in the blender.
9

Make a smooth puree.
10

With the help of the strainer, which is not very fine, strain the puree very well directly into the saucepan or pressure cooker.
11

Keep the pressure cooker or saucepan with tomato pulp on the gas.
12

In a muslin cloth, place all the whole garam masalas ; ginger and garlic and make a potli and place it in the pan /cooker.
13

Allow it to boil.
14

All the flavours of Garam masalas, ginger and garlic will come in the sauce.
15

After one boil, cover and keep on slow flame.
16

Stir at regular intervals.
17

When the pulp starts thickening and reaches a ketchup consistency, heat 1tsp of water in a small bowl, add 1/4 tsp of Sodium Benzovate to the hot water, stir so that it dissolves properly.
18

Pour the solution into hot tomato ketchup.
19

Give one boil, switch off the gas ; add vinegar and adjust the taste.
20

Stir very well.
21

Allow it to cool.
22

Remove the potli, discard it and pour tomato sauce / ketchup in the sterilized jar or bottle.
23

Preparation of sterilized bottle or jar......
24

First rinse the jar in a large saucepan
25

Heat water till it is reached boiling point......means it has boiled.
26

Immerse the jar and it's lid in the water.
27

Continue to boil the water along with the jar for 8-10 mins.
28

Remove the jar with the help of a clean tong and place the jar inverted on a thick towel on the kitchen table top.
29

Let the jar dry naturally.
30

Tomato ketchup /sauce is ready to serve with hot pakoras.