Tomato Ketchup, Tomato Sauce, Homemade Tomato Ketchup

Tomato Ketchup, Tomato Sauce, Homemade Tomato Ketchup

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Creamy, spicy and tangy, this Tomato Ketchup is as perfect as the ones you get in the market, or even better because of the fresh flavour that is unique to homemade products.

Tomatoes are pressure cooked with a spice bag, blended, strained and then cooked till a saucy consistency is achieved. This simple but ideal procedure results in a flavourful and thick sauce, which will add value to any dish it is served with or used in.

The flavour of the spices seeps well through the potli and is quite noticeable in the ketchup. Note that no water is used in the preparation – this helps cook the sauce faster and also to increase its shelf life.

If you do not wish to add the preservative (sodium benzoate), you must keep the sauce in the fridge and use it within a month. If preservative is added, you can store it in the fridge for a longer time.

You can also try other sauces like Chilli Garlic Sauce or Barbeque Sauce .

Tomato Ketchup, Tomato Sauce, Homemade Tomato Ketchup recipe - How to make Tomato Ketchup, Tomato Sauce, Homemade Tomato Ketchup

Preparation Time:    Cooking Time:    Total Time:     Makes 1.5 cups
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Ingredients

5 cups tomatoes , cut into quarters
1/2 cup sugar
1/2 tsp chilli powder
1/2 tsp salt
1/2 tsp sodium benzoit

For The Potli
25 mm stick cinnamon (dalchini)
3 cloves (laung / lavang)
1 tsp coarsely crushed black pepper (kalimirch)
2 tsp crushed garlic (lehsun)

Method
For the potli

    For the potli
  1. Combine all the ingredients in a muslin cloth, tie a knot and keep aside.

How to proceed

    How to proceed
  1. Combine the tomatoes and the prepared potli in the pressure cooker and pressure cook for 3 whistles, without adding water.
  2. Allow the steam to escape before opening the lid, remove the potli from the tomato mixture and discard it.
  3. Cool the tomato mixture slightly and blend it in a mixer till smooth.
  4. Strain the mixture using a strainer.
  5. Transfer the tomato mixture into a deep non-stick pan, add the sugar, chilli powder and salt, mix well and cook on a medium flame for 15 to 17 minutes or till it coats the back of the spoon, while stirring occasionally. Cool completely.
  6. Once cooled, add the sodium benzoate, mix well and store it in an air-tight container in the refrigerator.
Nutrient values (Abbrv) per tbsp
Energy23 cal
Protein0.3 g
Carbohydrates5.4 g
Fiber0.5 g
Fat0.1 g
Cholesterol0 mg
Sodium77.5 mg
Tomato Ketchup Video by Tarla Dalal
Tomato Ketchup, Tomato Sauce, Homemade Tomato Ketchup recipe with step by step photos

Other homemade sauces :

  1. From readymade soups and pastes to chutneys and dry spice mixes, nowadays in this fast paced life, everything is easily available in local stores. But, there are many people who still prefer preparing their own Indian spice blends, sauces, pastes at home. Our website has many basic recipes like :    
     

For the potli

  1. For a flavourful homemade tomato ketchup, we will make a masala potli.
  2. Place a clean and dry muslin cloth on a plate.
  3. Place 25 mm cinnamon stick.
  4. Add 3 cloves.
  5. Add coarsely crushed black pepper.
  6. Add a little crushed garlic. If you are Jain or don’t like the flavour of garlic, simply skip adding lehsun.
  7. Combine all the ingredients in a muslin cloth, tie a knot and keep the bouquet garni aside. Ensure it is tight because we are going to cook it along with the tomatoes.

How to make tomato ketchup

  1. To make tomato sauce at home, take 1 kg of red, ripe tomatoes.
  2. Wash and cut them into quarters, you should get around 5 cups.
  3. Transfer the tomatoes in the pressure cooker. For an added flavour, you can also add onions, ginger or red chillies if you want at this stage.
  4. Add the prepared potli and push it right inside so the flavours are distributed well.
  5. Close the lid and pressure cook for 3 whistles, without adding water.
  6. Allow the steam to escape before opening the lid, remove the potli from the tomato mixture and discard it. Be careful and do not burn yourself.
  7. Cool the tomato mixture slightly and blend it in a mixer till smooth.
  8. Strain the mixture using a strainer and a spoon. Do not add any water or else you won’t get that thick consistency.
  9. Transfer the tomato mixture into a deep non-stick pan.
  10. Add sugar. Sugar helps to balance the tangy flavour from tomatoes and introduces a sweet yet tangy taste to the table sauce. Depending on the sourness from tomato, you may require more or less sugar.
  11. Add chilli powder and salt. The chilli powder will help in giving a beautiful red colour.
  12. Mix well and cook on a medium flame until the sugar dissolves completely and the sauce thickens.
  13. After 6 minutes, you can see the colour of the tomato sauce has become a little dark.
  14. After 11 minutes, you can see now it has thickened a little but, it is not coating the spoon completely so, we will cook it for a little longer. Ensure you scrape the sides of the pan as well while cooking.
  15. We have cooked this for 15 to 17 minutes or till it coats the back of the spoon, while stirring occasionally.
  16. Transfer the tomato ketchup in a bowl and cool completely.
  17. Once cooled, add the sodium benzoate. This acts as a preservative and helps in increasing the shelf life of our homemade tomato ketchup. If you will use the tomato ketchup within a month then skip adding it.
  18. Mix well and store the tomato sauce in an air-tight container in the refrigerator. You can serve the homemade tomato sauce with your favorite snacks like french fries, burger, pakora or sandwiches.

Reviews

Tomato Ketchup, Tomato Sauce, Homemade Tomato Ketchup
 on 25 Sep 19 12:04 AM
5

Tarla Dalal
25 Sep 19 09:22 AM
   Afzal, thanks for the feedback.
Tomato Ketchup, Tomato Sauce, Homemade Tomato Ketchup
 on 04 Oct 18 03:43 PM
5

The recipe says don''t add water while pressure cooking it Won''t the tomatoes stick n burn ??? N if I make it without the preservative can it last in the fridge for a Mnth?
Tarla Dalal
04 Oct 18 03:56 PM
   HI Manika, No, the tomatoes will not stick and burn as you have to chop them and they will release the juice. You can refer the YOutube video for the same.If you do not wish to add the preservative (sodium benzoate), you must keep the sauce in the fridge and use it within a month.
Edited after original posting.
Tomato Ketchup, Tomato Sauce, Homemade Tomato Ketchup
 on 22 Aug 18 11:08 AM
5

Can I make this without chilli?
Tarla Dalal
22 Aug 18 11:43 AM
   Hi Pintu, Yes, you can skip adding chili powder.
Tomato Ketchup, Tomato Sauce, Homemade Tomato Ketchup
 on 25 Jun 18 10:28 AM
5

Hi, Can you please tell me whether can I use cherry tomatoes for making it? If so, any ingredients measurements will be changed??
Tarla Dalal
25 Jun 18 03:31 PM
   Hi Subs, You can try using cherry tomatoes but, the taste will differ greatly as they are tangier in nature.
Tomato Ketchup, Tomato Sauce, Homemade Tomato Ketchup
 on 06 Mar 18 01:45 PM
5

Hi...I followed the recipe using three times the ingredients.... so I added 1.5 teaspoons of sodium benzoate.... but there is a different smell n taste to the sauce like that of a chemical....it is not very nice..... what can I do to make it go away.... otherwise the sauce tastes yummy
Tarla Dalal
07 Mar 18 08:41 AM
   Hi, Once you have added the sodium benzoate, let it sit for few hours in room temperature and refrigerate for a day.. as the sodium benzoate needs to blend and get mixed well in the sauce..
Tomato Ketchup, Tomato Sauce, Homemade Tomato Ketchup
 on 16 Feb 18 10:10 PM
5

Tomato Ketchup, Tomato Sauce, Homemade Tomato Ketchup
 on 08 Feb 18 02:12 PM
5

Can I use citric acid in the tomato sauce instead of sodium benzoate. If yes how much for a 1 kg of tomato sauce after preparation
Tarla Dalal
08 Feb 18 03:42 PM
   Citric acid will add as a vinegar but will not increase it''s shelf life...we would suggest to follow the recipe for best taste and for longer shelf life....
Tomato Ketchup, Tomato Sauce, Homemade Tomato Ketchup
 on 10 Oct 17 01:30 PM
5

I would like to try the recipe of tomato ketchup without sodium benzoic as there are dietary restriction. Can you suggest a natural alternative
Tarla Dalal
10 Oct 17 02:52 PM
   Hi, You can make it without sodium benzoic but the shelf life will be only be for 2 weeks in the fridge...
Tomato Ketchup, Tomato Sauce, Homemade Tomato Ketchup
 on 15 Aug 17 12:47 PM
5

It''s good& simple. Simpler than Sanjeev Kapoor. The steps are well laid for easy understanding. Keep it up.
Tomato Ketchup, Tomato Sauce, Homemade Tomato Ketchup
 on 06 Apr 17 02:34 PM
5

Wonderful it is very simple and easy recipe.
Tarla Dalal
06 Apr 17 03:37 PM
   Hi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
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