Tomato sauce – a most common and versatile sauce that is almost liked by everyone and goes well with any kind of savoury snack be It Indian or international.Made with lots of variations by different brands,this recipe is combination of all of those.Thus you can subtract or add the ingredients suitable to your own taste buds.Like we can increases the quantity of Garlic to make a Garlic sauce.
Ingredients 🙁 Serves 500gm )
- 2 Green Cardamom / Hari Elachi
- 1 Black Cardamom / Badi Elachi
- 1 inch Cinnamon / Dalchini
- 1 blade Mace / Javitri
- 2 Claves / Loung
- 1/2 tsp Peppercorn
- 1 Bayleaf / Tej Patta
- 1 Onion
- 4 Garlic cloves / Lasun
- 1 kg Tomatoes
- 1 tbsp Oil
- 1 tsp Salt
- 1 tsp Kashmiri Red Chilli powder
- 1 cup Vinegar
- 1/4 cup Sugar
- 3/4 tsp Mustard powder
- 1/2 tsp Sodium Benzoate
Method:-
- Coarsely crush Green Cardamom,Black Cardamom,Cinnamon,Mace,Claves and Peppercorn.Then drop it over a small thin cotton or muslin cloth.
- Along with this also add Bayleaf,Onion and Garlic.
- Tie the cloth like a small sack and keep aside.
- Now in a pressure cooker add chopped tomatoes and in it add the made sack.cook till 5 whistles.
- After pressure settles down squeeze out the spice sack and put the soft tomatoes in a mixer blender to make a purée.
- Strain the made purée.
- Now in a vessel add Oil and add the strained out Tomato juice,Salt,Kashmiri Red chilli,Vinegar,Sugar,Mustard powder.
- Then keep it to cook on low for about 20-25 minutes after it starts boiling.
- After it’s reasonably enough thick put off your stove and let it come down to room temperature.
- Now add Sodium Benzoate to preserve it for about a year.
- Store in sterilised bottle.
Tips :-
- If you want to make Garlic Tomato sauce triple the quantity of Garlic and don’t add aromatic spices.
- To make dark red coloured Tomato sauce use ripe tomatoes.
- When the sauce starts splattering and does not slide easily on a plate, this shows it’s ready.
