Jams, Morabbas, Squashes and Sauces XIV

(Contd. from previous posting)

Tomato Sauce

Version II

Ingredients

 

Ripe but firm tomatoes

Sugar

Red chilli powder

Clove (Lavang)

Onion

Cinnamon

Garlic 

Ginger

Salt

Citric acid crystals

Vinegar (white)

Sodium Benzoate

Red colour

 

2 kgs

125 gms

1 tsp

4

1 (small)

a small piece

6 cloves

½ inch piece

to taste

2 tsps

¼ cup

1½ tsps

a few drops

 

Method

Follow the above procedure exactly. Here you need to add onion after peeling and chopping along with ginger and garlic. Similarly, you need to powder the cinnamon and clove and add with sugar.

By increasing the quantities of chilli or garlic you can prepare Tomato chilli or tomato garlic sauce.

Tomato Red Chilli Sauce

Preparation time: 45   minutes   Shelf life:  1 year if refrigerated

 Ingredients

 

Ripe & firm tomatoes

Red chilli (dried)

Cloves

Mustard seeds

White vinegar

Sugar

Salt

Citric acid crystals

Corn flour

Pectin (INS#440)

Glacial acetic acid (INS #260)

Sodium Benzoate

Tomato Red colour

 

250 gms

50 gms

2

1 tsp

¼ cup

1 tbs

to taste

1 tsp

1 tsp

1 tsp

1 tsp

1 tsp

a few drops

 

Tomato Chilli Sauce

Method

Remove the stalks from the red chillies and grind with salt and sugar. Keep aside.  Prepare tomato puree by blanching in piping hot water for 10 minutes, placing in cold water, peeling the skin, mashing through a sieve to deseed and take only the pulp and juice and use a food processor to grind. Grind the cloves and mustard seeds and tie in a clean muslin cloth. Boil some water and place it this muslin pack. After the contents boil for 15 minutes, remove, squeeze the pack to extract the concentrate and then remove the pack. Wash the cloth and again strain the clove cum mustard liquid to get clear liquid. Boil the tomato puree, chilli-salt-sugar powder, clove-mustard liquid in water for 10 minutes with citric acid crystals. Keep stirring. Remove and strain. Boil now with corn starch and pectin dissolved in a little water till the entire sauce becomes thicker. Remove and when warm add vinegar, acetic acid, preservative dissolved in water and red colour. Mix well. Cool and then bottle tightly with a lid allowing head room as usual. Use after a week tossing daily once.

  Tomato Garlic Sauce

Note: If you replace chillies with garlic you can have Tomato Garlic Sauce and if you lessen chillies and include garlic cloves and garlic powder you can prepare Tomato chilli garlic sauce. This way you can prepare any sauce.

(To conclude)

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