Tomato Ketchup Recipe | Homemade Tomato Sauce
Tomato Ketchup Recipe with creamy, thick, sweet and tangling flavour raises your mood to eat more when accompanied with snacks.
Homemade tomato sauce made from fresh tomatoes having spicy touch with red chillies or powder gives you an amazing feeling. During tomato season, it’s the best recipe to make in bulk as its shelf life is almost one year.
If you are thinking how to make tomato ketchup without any preservative then you can skip sodium benzoate but you need to use this within a week or can be preserved for a month if refrigerated.
Indian style Tomato Ketchup Recipe is usually made by pressure cooking sliced tomatoes and dry red chillies. Then strained and cooked to a thick and creamy consistency.
When I tried to make this recipe at home, I thought I couldn’t make out the flavour of branded one but thank god, this recipe came out exceptionally great.
Today I am sharing the same ingredients and its measurements so that even you can try it and satisfy your taste buds.
Usually, sodium benzoate is used to preserve tomato ketchup but I have used vinegar to increase its shelf life. Although vinegar can preserve this recipe for only a few days, this is far better than any other chemical.
TIPS to make perfect Tomato Ketchup Recipe :
- Ripe tomatoes taste good for this recipe.
- We can add either dry red chillies or red chilly powder.
- To get the reddish colour we can make use of Kashmiri chilli powder.
- When made in small quantity, it’s a good idea to make use of vinegar but when made for commercial use, then we need to add sodium benzoate.
- We can skip adding vinegar if you do not like it but we need to take care of properly sterilizing container.
- If this recipe is served to children then lower the number of red chillies.
- Adding sugar not only adds sweet flavour but also lowers sourness of the sauce.
- People who like to have onion and garlic flavour can add them but they act as a flavouring ingredient only.
- When we skip adding preservatives, we need to refrigerate to preserve for a week.
- I have used very little water while pressure cooking so that base doesn’t get burnt. When we choose juicy tomatoes we can skip adding water.
- The sauce needs to be cooked at a low temperature until we obtain thick consistency or else flavour changes.
- When filtering juice makes use of a spoon. When we rotate in circular way juice gets filtered fast.
- While cooking tomato ketchup, we need to stir occasionally so that base does not get burnt.
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Tomato Ketchup Recipe | Homemade Tomato Sauce
Tomato Ketchup Recipe is a creamy, thick, sweet and tangling recipe. When you use this recipe, its flavor raises your mood to eat more when accompanied with snacks.
Ingredients
- Tomatoes – 1 bowl
- Water – 1 glass
- Dry red chillies – 4 No.
- Sugar – 2 tbsp.
- Salt – ½ tbsp.
- Vinegar – 2 tbsp.
Instructions
- Cut tomatoes into small pieces and put them in a pressure cooker along with dry red chillies.
- Add little water if you do not have enough tomato juice obtained while cutting them.
- Pressure cook for 4 whistle blows till that they are cooked well.
- Open the lid of the cooker and transfer to another bowl so they get cooled.
- Once cooled, put them in a mixer grinder and make a soft paste.
- Filter juice using a colander. If you wish to add tomato stock into juice we can but it takes time while cooking to get a thick consistency.
- In a saucepan, put tomato juice when it starts boiling add sugar based on the sourness and quantity of extract.
- Stir for a while till sugar melts and then add vinegar or sodium benzoate as a preservative ingredient.
- Cook on low temperature till we get required thick consistency.
- Put a drop of sauce over a saucer and let it slide if it slides slowly then it’s ready. If we are well versed with consistency then we can notice thickness by just sliding with a spoon.
- Store Homemade Tomato Sauce in an airtight container and refrigerate to increase its shelf life.
Recipe Video
How to make Tomato Ketchup Recipe:
1. Slice tomatoes into four halves and put them into the pressure cooker.
2. Add 1 glass water and dry red chillies. Pressure cook for 4 whistle blows so that tomatoes get cooked well.
3. Remove tomato stock in another vessel and transfer tomatoes into a mixer grinder.
4. Grind to a soft paste. Put this paste in a colander and filter pulp by stirring with a spoon.
5. Put the remaining stock and extract all juice and remove pulp.
6. In a pan pour tomato juice, sugar, salt and vinegar.
7. Cook till you get a thick consistency. To check if you drop using a spoon, it slides very slowly.
8. Once cooled store Tomato Ketchup Recipe in an airtight container and refrigerator.
