Tomato Ketchup or Sauce
Introduce
Chef :
Jibita Khanna
Tomato Ketchup or Sauce
#2020fav #sauce
When my Tomato ketchup had finished during the Lockdown (and there was no supply of it then) but had Tomatoes at home so I made this by simply decoding the ingredients printed in the label and it turned out delicious , of course the proportions I had to use my intuition and I made use of my homemade tomato powder and garlic powder too (you can simply use ginger garlic paste if you don't have gjger & garlic powder and skip the tomato powder)
So here's my homemade ketchup recipe without any preservatives and chemical thickeners
Ingredient
Food ration :
400 gms
Cooking time :
approx 40 mins
Cooking instructions
* Step 1
Clean, wash chop the Tomatoes and make it into puree.
* Step 2
Put water and Jaggery in a thick bottom pan or kadai and put on the flame. Let the Jaggery melt and dissolve, then add the tomato puree and mix, then the ginger, garlic powder, salt, Kashmiri red chilli powder, (if you want heat you can add the normal chilli powder too) tomato powder (optional)and give a good mix & keep on stirring so that it doesn't stick to the pan.
* Step 3
Slowly it will start thickening, after 10-12 minutes when the mixture has thickened enough add the Cornflour and water slurry and keep on stirring so that no lumps form, continue cooking for 3-5 minutes or till your tomato reaches the desired thickness. Don't make it too thick because as it cools it will thicken more. Your tomato sauce is ready. Seive it through a strainer for smooth sauce.Let it come to room temperature. For longer shelf life keep it in the fridge in a clean airtight container.
Note: if there is a photo you can click to enlarge it
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