HOMEMADE TOMATO KETCHUP/SAUCE
SIMPLE INGREDIENTS AND SO VERY EASY TO MAKE. PERFECT AS PIZZA SAUCE, FOR GRILLED CHEESE TOAST, SPAGHETTI, LASAGNA OR EVEN AS A DIP.
I have kept the whole recipe simple and fuss-free to save on time and still achieve the desired result. The resultant ketchup is slightly on the coarser side as I did not strain it at any point. Since no preservatives are used, refrigeration is a must. It will keep well for over a month if refrigerated.
I have not indicated the quantity of the ingredients used. One needs to add and alter the quantity of the ingredients according to one`s personal taste and palate.
Tomatoes, Crushed Ginger, Crushed Garlic, Chilli Powder, Jaggery (Cane Sugar) or any other sweetener, Salt, Vinegar and Cornflour. Drizzle Olive Oil.
Other ingredients that can be added are Chopped or Pureed Onions, Cloves.
1. Wash and puree the tomatoes in a blender. I pureed it with the skin on.
2. Put the puree on a low heat on the stove and get the other ingredients ready.
3. As the puree is boiling down, peel and coarsely crush ginger and garlic separately and add it to the boiling tomato puree.
4. Add chilli powder to the boiling puree. I used Kashmiri Chilli Powder as I wanted a deep, red coloured sauce. Add plenty of it since the vinegar, salt, cornflour and jaggery (cane sugar) would tone down the heat of the chilli.
5. Add salt and jaggery and allow the puree to boil down till fairly thick in consistency, for approximately about 45 minutes to an hour. Stir occasionally to prevent charring.
6. After the puree reaches the desired consistency, dissolve a little cornflour in vinegar and add it to the boiling puree and continue to boil on low heat for another 5 minutes, stirring constantly to prevent lumping of the cornflour and charring of the bottom of the pan. Adjust the seasonings.
7. Do not add too much cornflour or else the sauce would end up too thick and starchy. The cornflour is only to bind the whole sauce together. The sauce will thicken further on cooling.
8. Stir in olive oil at the end if you want to used it as sauce for pizza, spaghetti or lasagna.
8. Bottle the sauce while still hot. Cool it slightly and cap it tightly. Refrigerate after it completely cools down.