This tomato sauce is with out garlic and onion.
- Ripe tomatoes - 2½kg
- Sugar - 200gms
- Salt - ¼ cup
- Red chilli powder - ¼ cup
- Citric acid - ½tsp
- Vinegar - 150 ml
- Cinnamon - 1 " piece
- Cloves - 6 to 7 no.
- Bay leaves - 2 no.
- Black cardamoms - 2 no(large)
- Cinnamon, cloves, bay leaves & black cardamoms crush this spices.
- Tie the crushed spices in a clean muslin cloth to form a pouch.
- Wash and wipe the tomatoes, it should be dry. Chop and boil it, without adding water. Take care to stir frequently.
- When tomatoes get soft, blend to a smooth puree.
- Strain and discards seeds, skins,etc.
- Put back to boil in a heavy, deep saucepan. Put in the spice bag, allow to boil in it.
- When reduced to half, add sugar and salt.
- When almost done (by plate test), add chilli powder and vinegar. Boil again for 2-3 minutes.
- Remove the spice bag.
- Take off from the fire, add citric acid, stir well. Pour into sterile bottles let it cool, now close caps and seal with wax.
- Once bottle is opened for use, refrigerate it.
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