Homemade Tomato Ketchup | Easy Tomato Sauce
Learn how to make Homemade Tomato Ketchup recipe with step by step pictures. Easy Tomato Sauce with no preservatives, artificial colors or flavors – best condiment made right at home!
Equipment
- 3-ltr Pressure Cooker
- Blender
- Strainer
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- ½ kg Tomatoes 6-7 Large Tomatoes
- 1 Medium Onion Finely Chopped
- 6-8 Garlic Cloves
- 1 Green Chilli
- 2 Dry Bay Leaves
- 3 Cloves
- 1 Cinnamon Stick
- 4-5 teaspoon Sugar
- ½ teaspoon Salt adjust as needed
Instructions
- In a small pressure cooker, add ½ kg roughly chopped tomatoes along with 1 medium onion finely chopped, 6-8 garlic cloves, 1 green chilli cut into two, 2 dry bay leaves, 3 cloves and 1 cinnamon stick.
- Now add ½ teaspoon salt and 4-5 teaspoon sugar.
- Pressure cook for two whistles on medium flame and let the pressure drop naturally before opening the lid.
- Remove the whole spices – dry bay leaf, cloves, cinnamon stick and also green chilli. Puree the cooked mixture until smooth.
- Strain the tomato puree to remove seeds or tomato skin.
- Add the strained puree back into the pressure cooker. Heat on low flame, stirring ocassionally.
- Now add ½ tablespoon apple cider vinegar and stir it in.
- Cook the sauce until it is thickens on low flame. There should be no residual water.
- Once cooled down, it thickens further.
- Store in an airtight sterilized glass jar in fridge for upto 2 months. Serve as side with your favorite finger foods and sandwiches.
Notes
- Adjust the amount of salt and sugar depending on how tangy the tomatoes are.
- Instead of apple cider vinegar, any other natural vinegar can also be used.
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