A must keep preserve , an accompaniment with any fried snack…and Kids favorite too
My kiddie enjoys every bit of these , in fact she asks for snack only to enjoy ketchup with it…
Thought to give it a try once , as tomatoes were on sale in a near by grocery store.
There are hundred ways to prepare the same in the net , I wanted to make it possibly in an easy way and keep it less complicated too.
Tomatoes – 2 pound
Garlic – 10 to 15 no’s (I used more)
Cinnamon stick – 1 inch size piece
Cloves – 3 no’s
Bay leaves – 1 to 2 dry leaves
Pepper corns – 1 T b Sp (or less , adjust according to your preference)
Sugar – 1/3 cup (use brown sugar if you have)
Red chili Powder – 3 Tb Sp (I used Kashmiri chili powder for that bright color)
Vinegar – 1/2 cup (I used Apple cider)
Salt to taste.
(May add Basil leaves , Oregano etc to include more flavors , though I didn’t use these this time)
* Wash and line the skin of the tomatoes with a knife and steam these or boil it in little water for 10 to 15 minutes , so that its skin can be easily peeled off.
This step is optional , as we’ll have to strain the tomatoes anyway after blending it so the skin and seeds can be removed then , but peeling away the skin initially makes the straining easier.
* Remove the skin and add in finely chopped garlic ,broken cinnamon, cloves and bay leaves.
* Mash these tomatoes with a spoon so that its all its juice oozes out , keep it to boil and reduce in medium to low heat.
* Add chili powder , sugar and pepper corns and continue heating it.
* Heat till its water reduces and the sauce starts to thicken (it took almost 45 minutes) ,do stir in between, when its thick enough , switch off the heat and let it cool.
* Blend this in a blender until smooth a, without any lumps and Strain.
(May remove the bay leaves and whole spices before blending)
* Keep these to boil again in low heat , add Vinegar and salt to taste , close with a lid as it may start to splatter.
* Heat till its thick enough and reaches a consistency of a store bought tomato sauce. (May take another 20 to 30 minutes in low heat , do stir in between)
* Switch off the heat and let it cool to room temperature.
* Sterilize the glass bottle in which the sauce is to be stored.
* Keep the glass bottle upside down until no bit of water is left inside , dry thoroughly and transfer the sauce.
Stays outside for at least 3 weeks , for longer shelf life store it in the fridge, as there is no other preservatives added to this.