Hi guys! Today’s recipe is all about this versatile tomato sauce that can be used Ketchup or serve as a base for other popular sauces. This is my mum’s recipe which I slightly tweaked. I also took quite a bit of her help to get it done (see the tutorial below).
I personally do not welcome store-bought ketchups. To me, they seem very strong, acidic, and quite artificial. And if you’re someone who shares the same opinion, you’d love this sauce! The rest of you would obviously too :3
This process is slightly time consuming because it requires the tomatoes to be cooked down on a medium heat. Especially, if you’re using the same quantity. You can adjust the consistency by reducing the sauce for a few more minutes until you’re satisfied. The results, however, are worth it!
Recipe Difficulty Level: Basic Serving: 5-6 cups Prep Time: 2 mins Cook Time: 2 hours
Tomatoes (ٹماٹر) 3 kilograms Garlic (لہسن) 4 large cloves Ginger (ادرک) 2-inch slice Onion (پیاز) 1 small Cloves (لونگ) 3 whole Bay Leaf (ڪڙي پتا) 1 whole Black Peppercorns (ثابت کالی مرچ) 8 whole Black Cardamom (کالی الائچی) 3 whole Brown Sugar (شکر) 1 cup Salt (نمک) to taste Apple Cider Vinegar (سیب کا سرکہ) 1/2 cup Red Chilli Powder (لال مرچ پاؤڈر) to taste
Kitchen Knife Large Cooking Pot Blender Wooden or Mixing Spoon Muslin or Cheese Cloth Mesh Strainer or Sieve Bowls
- Cut the tomatoes in four pieces and add them to a large pot.
- Cover and cook them on medium low flame until the tomatoes start to release their juice and soften up.
- Keep stirring and moving them around to cook evenly. This process may take 30-40 minutes.
- Once they soften completely, start smushing them roughly. You will notice that the tomato skin has separated from the pulp.
- Turn the flame off and tell them cool before blending them.
- Blend them into a purée using a stick or a kitchen blender.
- Pass the tomato purée through a sieve to eliminate the seeds and the skin.
- Take a muslin or a cheese cloth and place garlic, ginger, cloves, bay leaf, onion, black cardamom, and black peppercorns on it. Tie a knot to make your little spice bag.
- Transfer the smooth purée back into the pot and turn on the flame to medium.
- Add brown sugar, salt, red chilli powder, apple cider vinegar and mix. Place the spice bag in the concoction and let it boil for several minutes.
- Reduce it to your desired consistency on medium. May take at least 40 minutes.
- Pick out your spice bag and squeeze it in the tomato sauce to extract maximum flavour.
- Let it cool completely before storing it in an airtight jar.
- It can be stored for 2 months.
- Serve it with fried chicken, fritters (pakoray), samosay, and any thing that you fancy.
- You can even make Chilli Garlic Sauce and Marinara Sauce with it.
Click on the link below to watch a video demonstration of this recipe: