Tomato ketchup (टोमेटो सॉस) can be made easily at home with fresh, ripe tomatoes and some basic ingredients. This sweet, tangy dip or accompaniment can be made without preservatives. It is vegan and gluten free. It can be made without onion garlic at home. Once you make it with fresh tomatoes, you’ll realise how amazing ketchup can be and will want to use it with many snacks recipes.
Every snack or starter needs to be served with green chutney and tomato sauce. Homemade tomato ketchup is better than branded ketchup. When you will prepare and taste it, you wonder why you ever bought branded tomato ketchup. It is healthy, easy to make and totally worth it.
To make tomato ketchup, pressure cook the tomatoes, blend to make puree, strain and simmer to get thick consistency. Generally sodium benzoate is used as a preservative but you can skip it. Addition of vinegar, sugar and citric acid also works as preservative. The consistency of tomato ketchup also plays an important role to increase shelf life. If you are not using sodium benzoate, you must keep the sauce in fridge and consume within a month.
Tomato sauce can be served as a dip, spread and accompaniment. It can be served with pakoras, cheela, bread rolls, samosa, sandwiches and stuffed parathas.
Cuisine: International
Course: Sauce
Prep. Time: 15 minutes
Cooking Time: 30 minutes
¼ tsp. red chili powder
¼ tsp. black pepper powder
¼ tsp. garam masala powder (optional)
2 tbsp. vinegar
1 cup sugar
¼ tsp. citric acid
Salt according to taste
Cool them completely and blend to make a smooth puree without adding water. Sieve the tomato puree to remove the skin and seeds. Discard the residue.
Pour the tomato puree into the pan and bring to a boil on medium heat. After one boil, add sugar and mix.
Then add salt and garam masala.
Stir and mix well.
Allow simmering for 5 to 6 minutes. Add black pepper powder and red chilli powder.
Mix well.
Stir occasionally to prevent from burning.
Reduce the heat to low and simmer the tomato sauce till it becomes thick. This process can take approx. 15-20 minutes.
When it thickens to the right consistency, add vinegar and citric acid. Mix well and turn off flame.
Leave it to cool completely. At this stage add ½ tsp. sodium benzoate, if you are using. Mix well before storing in sterilised jars or bottles.
Every snack or starter needs to be served with green chutney and tomato sauce. Homemade tomato ketchup is better than branded ketchup. When you will prepare and taste it, you wonder why you ever bought branded tomato ketchup. It is healthy, easy to make and totally worth it.
To make tomato ketchup, pressure cook the tomatoes, blend to make puree, strain and simmer to get thick consistency. Generally sodium benzoate is used as a preservative but you can skip it. Addition of vinegar, sugar and citric acid also works as preservative. The consistency of tomato ketchup also plays an important role to increase shelf life. If you are not using sodium benzoate, you must keep the sauce in fridge and consume within a month.
Tomato sauce can be served as a dip, spread and accompaniment. It can be served with pakoras, cheela, bread rolls, samosa, sandwiches and stuffed parathas.
Cuisine: International
Course: Sauce
Prep. Time: 15 minutes
Cooking Time: 30 minutes
Ingredients:
1 kg. Tomatoes¼ tsp. red chili powder
¼ tsp. black pepper powder
¼ tsp. garam masala powder (optional)
2 tbsp. vinegar
1 cup sugar
¼ tsp. citric acid
Salt according to taste
Instructions:
Wash the tomatoes very well with water. Pressure cook them along with ½ cup water on medium to high flame for 3 whistles.
Cool them completely and blend to make a smooth puree without adding water. Sieve the tomato puree to remove the skin and seeds. Discard the residue.
Pour the tomato puree into the pan and bring to a boil on medium heat. After one boil, add sugar and mix.
Then add salt and garam masala.
Stir and mix well.
Allow simmering for 5 to 6 minutes. Add black pepper powder and red chilli powder.
Mix well.
Stir occasionally to prevent from burning.
Reduce the heat to low and simmer the tomato sauce till it becomes thick. This process can take approx. 15-20 minutes.
When it thickens to the right consistency, add vinegar and citric acid. Mix well and turn off flame.
Leave it to cool completely. At this stage add ½ tsp. sodium benzoate, if you are using. Mix well before storing in sterilised jars or bottles.
Tips:
- You can check its consistency with plate taste. Spread some tomato sauce on a plate, it should not flow and stay firm without moving.
- Use red, ripe tomatoes to get bright colour.
- You can add cloves and cinnamon in place of garam masala or skip them.
- You may also add some black salt.
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