HOME MADE TOMATO SAUCE-No Preservatives added

Home Made Tomato Sauce Recipe:

How did like the carrot cake my dear friends? I was overwhelmed with the feedback for that recipe. If you have tried it or any other recipes of mine, please click and mail to kitchenkathukutty@gmail.com.You will soon see them decorating my page.Thanks in advance.Now let’s come to today’s recipe. It is my big time dream come true. Yeah! A homemade recipe for all kids favourite “TOMATO SAUCE” with no added preservatives which is just finger licking good. Many mommy friends have been asking for this since they were not so comfortable to offering the store bought ones for kids. I just sat up yesterday , made up some reading and experimented this recipe.I began with finding a recipe which will not require preservatives.Most recipes called for the usage of vinegar which I was not comfortable in using and I didn’t have it with me too. So I went ahead to looking if vinegar is a must add ingredient in sauce. Then I found it is not required. Few references quoted that Ketchup is made of tomatoes,vinegar and whereas sauce is made without vinegar.I happily began deciding on my ingredients and processes and went ahead. I had 670 gms of tomatoes and I am providing you with a scaled up ingredients list

Home Made Tomato Sauce Recipe:

Ingredients:

• Tomatoes-1 kg
• Raisins-Handful
• Red Chilly-7-10
• Chilly Powder-1 tsp
• Garlic Clove-10
• Palm Sugar-5 tbsp
• Salt-As per taste
• Lemon Juice-2 tsp

Procedure:

1.Get all ingredients ready and sterlise a glass jar for storing the sauce.

2.Wash tomatoes and roughly chop them.

3.Add all ingredients except palm sugar,lemon juice in a pressure cooker and cook in high flame for 6 whistles by sprinkling some water.

4.After the pressure gets released cool the mixture and blend it in a mixer as smooth as possible.

5.Filter it with a medium sized(not very holes) filter and extract the pulp.Squeeze the lemon juice now.

6.Place a pan on the stove and add the filtered pulp to the pan.

7.Now add the palm sugar to the pulp and cook in low to medium flame with occasional stirring.

8.The sauce will thicken and keep a check for the below consistency .

9.In a clean plate,take and pour a small amount of sauce and allow it to cool. Slightly tilt it.If there is no watery tracking path,switch off the gas and allow it to cool else cook for some more time.

10. Homemade tomato sauce with no preservatives is ready.

11.After it is completely cooled store in an airtight container/glass jar and refrigerator.

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P.S:

This should stay good for 2  months if properly used and refrigerated, You can add two pinches of sodium benzoate or potassium metabisulphite to 1/2 tsp of water and add this mixture as a preservative if you wish for a longer shelf life.

I had 670 grams of tomatoes ,hence have shown only the corresponding quantity of other ingredients.

Adjust the chilly level and sugar level depending upon the tanginess of tomatoes and your taste.

This can be offered to kids above six months by skipping sugar and salt.But i would sincerely recommend to delay the introduction as kids might always prefer this type of sauces.(Though this recipe is 100% healthy & preservative free)

I used country variety of tomatoes and afghan raisins.

I used organic palm sugar hence didn’t have to sieve it for impurities.You can use white sugar too.

I had presssure cooked more chillies(You could see 7) and separated them before grinding.I mashed it used for preparing pizza sauce(The one in small cup). I took a portion and added some red chilly paste and cooked for more thickness.

Make sure that you use dry spoon every time.

Use a sterlised jar or bottle to store it.

If the tomatoes are not juicy enough add half to one cup of water to the pressure cooker.

Choose ripe but firm tomatoes for this recipe.You can skip raisins and red chillies if you wish.

It has a blend of tanginess(major),sweetness and hotness.

Let the pulp simmer to the desired consistency as mentioned by occasional stirring. Keep checking at regular intervals for the consistency.It might take to a maximum of 40 minutes depending on the juiciness of the tomatoes and water added.

Please have a word with your doctor before introducing any new food to babies.

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I was confused between ketchup and sauce and I found this in Times of India

“Traditionally, in the US, tomato ketchup was prepared with tomatoes, sugar, vinegar/ acetic acid and spices. It is used as a dressing or table condiment to be consumed with chips, burgers, etc. Ketchup is cold and is never heated as a rule. Tomato sauce, on the other hand, is made from tomatoes, oil, meat or vegetable stock and spices. Vinegar is not usually used. Sauces are generally served hot. Most manufacturers insist that ketchup is made with spices, onions and garlic while sauce is generally made without spices.”

And many others said that sauce and ketchup majorly differs with vinegar addition ,its usage and the geographical location it is used. So I named it “SAUCE” 😛

Recipe References:

allrecipes.com,bombaychef youtube channel,vegrecipesofindia,maggenkrugar.com