Italian Tomato Sauce ( Jain Recipe)
by Tarla Dalal
16 Dec 2008
This recipe has been viewed 83969 times
Jains miss out on most sauces and dips as they contain onion and garlic. Here is a jain-friendly italian tomato sauce, in which capsicum along with motley spices and herbs complement the natural flavour of juicy tomatoes, to ensure a wonderful flavour and aroma. Prepare and store this sauce for use with various snacks, pizzas, pastas, and such.
Italian Tomato Sauce ( Jain Recipe) recipe - How to make Italian Tomato Sauce ( Jain Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 1 servings
4 large sized tomatoes
2 bayleaves (tejpatta)
6 whole peppercorns (kalimirch)
1/2 cup deseeded and finely chopped capsicum
1/4 cup tomato ketchup
1 tsp sugar
1/2 tsp dried oregano
2 tbsp oil
salt to taste
Method
- Main procedure
- Put the tomatoes in a vesselful of boiling water for about 10 minutes.
- Peel, cut into quarters and deseed the tomatoes.
- Chop finely and keep the tomato pulp aside.
- Heat the oil in a pan, add the bayleaves and peppercorns and sauté for a few seconds.
- Add the capsicum and sauté for a few minutes.
- Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little.
- Add the tomato sauce, sugar and salt and simmer for some more time.
- Finally, add the oregano and mix well. Remove the bayleaves and peppercorns and discard.
- Use as required.
Nutrient values per serving
| Energy | 460 cal |
| Protein | 11.6 g |
| Carbohydrates | 41.2 g |
| Fiber | 6.8 g |
| Fat | 30.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 1653.7 mcg |
| Vitamin B1 | 0.7 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 1.3 mg |
| Vitamin C | 170.1 mg |
| Folic Acid | 102.1 mcg |
| Calcium | 159.7 mg |
| Iron | 2.4 mg |
| Magnesium | 42.5 mg |
| Phosphorus | 82.3 mg |
| Sodium | 720.3 mg |
| Potassium | 585.8 mg |
| Zinc | 0.1 mg |
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