Tomato Sauce | Tomato Ketchup
Packed with fresh components such as tomatoes, garlic, and ginger, this tomato ketchup boasts a wealth of savory flavors. Additionally, it's a low-fat, vegan, and gluten-free option. Enhance your favorite sides or snacks by serving this delectable tomato ketchup alongside them.
Ingredients
- 2.5 kg tomatoes or approx 5.4 lbs tomatoes
- 3 to 4 grams garlic – 15 to 16 medium garlic cloves
- 3 to 4 grams ginger – 3 pieces of about 3 inch ginger
- 5 to 7 dry red chilies – deseeded and halved
- ½ cup golden raisins
- ½ cup apple cider vinegar or white vinegar
- 1 tablespoon rock salt (edible and food grade)
- 6 to 7 tablespoon organic unrefined cane sugar or regular sugar
- ¼ teaspoon sodium benzoate dissolved in 1 teaspoon hot water
Instructions
Preparation
- Rinse the tomatoes well in water.
- Slice the top eye parts of the tomatoes. Roughly chop the tomatoes.
- Discard spotted parts or peels.
- Peel and rinse the garlic, ginger. Later roughly chop them.
- Halve and deseed the dry red chilies.
- Rinse the raisins and keep aside.
Cooking Tomatoes
- In a huge pot or casserole or a 4 to 5 litre pressure cooker, take all the chopped tomatoes.
- Add the ginger, garlic, red chilies, raisins, vinegar, salt and sugar.
- Mix well and keep the pot or cooker on a low to medium flame on the stove top.
- Keep on stirring at intervals.
- When the tomatoes soften, switch off the fire. The softening takes about 25 to 27 minutes.
- When the mixture is slightly hot or warm, blend the puree with an immersion blender or in a regular blender. If using a regular blender, then don’t add too hot of the tomato mixture.
- Make a smooth puree.
- With a strainer which is not very fine, strain the puree very well directly into a pot or a large sauce pan.
- Strain very well. Now you can sterilize the jar.
Sterilizing Jar For Storing Tomato Sauce
- First rinse the jar. in a large sauce pan heat water till it reaches its boiling point – meaning it has begun to boil.
- Immerse the jar and its lid in the hot water. Continue to boil the water along with jar for 8 to 10 minutes.
- Remove the jar with the help of clean tongs and place the jar inverted on a thick towel kept on the kitchen tabletop. Let the jar dry naturally.
Making Tomato Sauce
- Keep the pot or pan with the strained tomato pulp on the stove top,
- On a low to medium flame, simmer the pulp till it starts thickening and reaches a ketchup like consistency. Takes about 35 to 40 minutes.
- Heat 1 tsp of water in a small bowl. add ¼ teaspoon of sodium benzoate to the hot water.
- Stir and dissolve the sodium benzoate. The preservative should be dissolved in the water.
- Pour the sodium benzoate solution to the hot tomato ketchup. Mix and stir very well.
- Pour the hot tomato sauce in the sterilized jar. Close tightly with the lid.
- Let the sauce cool and be kept aside for some hours or a day. Then keep it in the refrigerator and use after 1 or 2 days.
- Serve tomato sauce with any snack or appetizer.
Nutrition
Calories: 270kcalCarbohydrates: 62gProtein: 7gFat: 1gSodium: 1784mgPotassium: 1828mgFiber: 9gSugar: 48gVitamin A: 5740IUVitamin C: 167.7mgCalcium: 84mgIron: 2.6mg
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