CREATOR : SRIYA PREPARATION TIME : 30 MINUTES
COOKING TIME : 1 HOUR
TOTAL TIME : 1 HOUR 30 MINUTES SIDE DISH CUISINE: WORLD
SERVES : 1 LITRE
INGREDIENTS :
3 kg tomatoes
4 medium garlic cloves
1 big piece about ginger
8 dry red chilies remove seeds
1 cup golden raisins
1/4 cupvvinegar
1 tablespoon rock salt
10 tablespoon sugar
PRESERVATIVE : ( OPTIONAL )
3 pinch or 1/4 teaspoon sodium benzoate dissolved in 1 teaspoon hot water
INSTRUCTIONS :
First rinse the tomatoes and raisins in water and keep it in a separate bowls and keep aside.
Take the tomatoes and chopped them roughly.
Chopped the garlic, ginger and cut the red chillies into half slices.
Take a 5 litre pressure cooker, and take all the chopped tomatoes, add the ginger, garlic, red chilies, raisins, vinegar, salt and sugar.
Mix well and keep the cooker on a low to medium flame on the stove top.
Cook the tomatoes for 30 minutes. When the cooked tomatoes becomes soft then switch off the flame.
Keep the cooked tomatoes at room temperature for 10 minutes.
When the mixture is slightly hot , blend the puree with a help of a blender make a smooth puree.
Take a strainer and strain the puree directly into a large sauce pan.
HOW TO STERALIZED THE TOMATO SAUCE :
First take a jar and a lid and clean it with water and keep aside.
Take a large sauce pan and pour water and makes the water to boil add a pinch of sodium benzoate and makes to boil.
In the hot water immerse the jar and its lid in the hot water and boil for 10 minutes.
After 10 minutes remove the jar and lid from the hot water let the jar and lid dry there should not have any water droplets in the jar and lid.
HOW TO MAKE TOMATO SAUCE :
Keep the pan with the strained tomato puree on the stove top on a low to medium flame.
The puree gets thickens and reaches a ketchup like consistency. Cooks for about 40 minutes.
Now the tomato sauce or ketchup is ready.
Take a bowl and heat 1 tsp of water and add 2 pinch of sodium benzoate to the hot water.
Stir and dissolve the sodium benzoate and pour the sodium benzoate solution to the hot tomato ketchup and mix well.
Pour the hot tomato sauce in the sterilized jar and closed the lid.
Let the tomato sauce cool in room temperature it takes half a day.
Then keep it in the refrigerator and store it.
After 2 days take the tomato ketchup use it for your need.
Serve tomato sauce with any snacks or starters.
Homemade tomato sauce is very healthy and tasty its lasts longly.
COOKING TIME : 1 HOUR
TOTAL TIME : 1 HOUR 30 MINUTES SIDE DISH CUISINE: WORLD
SERVES : 1 LITRE
INGREDIENTS :
3 kg tomatoes
4 medium garlic cloves
1 big piece about ginger
8 dry red chilies remove seeds
1 cup golden raisins
1/4 cupvvinegar
1 tablespoon rock salt
10 tablespoon sugar
PRESERVATIVE : ( OPTIONAL )
3 pinch or 1/4 teaspoon sodium benzoate dissolved in 1 teaspoon hot water
INSTRUCTIONS :
First rinse the tomatoes and raisins in water and keep it in a separate bowls and keep aside.
Take the tomatoes and chopped them roughly.
Chopped the garlic, ginger and cut the red chillies into half slices.
Take a 5 litre pressure cooker, and take all the chopped tomatoes, add the ginger, garlic, red chilies, raisins, vinegar, salt and sugar.
Mix well and keep the cooker on a low to medium flame on the stove top.
Cook the tomatoes for 30 minutes. When the cooked tomatoes becomes soft then switch off the flame.
Keep the cooked tomatoes at room temperature for 10 minutes.
When the mixture is slightly hot , blend the puree with a help of a blender make a smooth puree.
Take a strainer and strain the puree directly into a large sauce pan.
HOW TO STERALIZED THE TOMATO SAUCE :
First take a jar and a lid and clean it with water and keep aside.
Take a large sauce pan and pour water and makes the water to boil add a pinch of sodium benzoate and makes to boil.
In the hot water immerse the jar and its lid in the hot water and boil for 10 minutes.
After 10 minutes remove the jar and lid from the hot water let the jar and lid dry there should not have any water droplets in the jar and lid.
HOW TO MAKE TOMATO SAUCE :
Keep the pan with the strained tomato puree on the stove top on a low to medium flame.
The puree gets thickens and reaches a ketchup like consistency. Cooks for about 40 minutes.
Now the tomato sauce or ketchup is ready.
Take a bowl and heat 1 tsp of water and add 2 pinch of sodium benzoate to the hot water.
Stir and dissolve the sodium benzoate and pour the sodium benzoate solution to the hot tomato ketchup and mix well.
Pour the hot tomato sauce in the sterilized jar and closed the lid.
Let the tomato sauce cool in room temperature it takes half a day.
Then keep it in the refrigerator and store it.
After 2 days take the tomato ketchup use it for your need.
Serve tomato sauce with any snacks or starters.
Homemade tomato sauce is very healthy and tasty its lasts longly.
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