Tomato Sauce ( Jain Recipe)
by Tarla Dalal
21 Nov 2007
This recipe has been viewed 66112 times
A smooth, creamy, flavourful tomato sauce is possible without onion and garlic as you can see here! jains will love this addition to their menu. Here, bottle gourd is used to enhance volume, while a spice bag ensures full flavour and aroma. Ensure that you cook the sauce for long enough so there is no raw smell and the consistency is also perfect. Store and relish this sauce with pizzas, pastas, and snacks too!
Tomato Sauce ( Jain Recipe) recipe - How to make Tomato Sauce ( Jain Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
2 cups chopped tomatoes
1/2 cup peeled and cubed bottle gourd (doodhi / lauki)
3 tbsp sugar
1/2 tsp chilli powder
1 tbsp cornflour mixed with water
2 tbsp vinegar
salt to taste
To Be Tied In A Muslin Cloth To Make A Small Spice Bag (potli)
1 cinnamon (dalchini)
2 bayleaves (tejpatta)
4 cloves (laung / lavang)
4 black peppercorns (kalimirch)
Method
- Main procedure
- Combine the tomatoes, white pumpkin, sugar, chilli powder and salt and blend to a smooth purée in a blender using about ¼ cup of water if required.
- Strain and boil the strained liquid in a vessel along with the spice bag.
- When the sauce starts thickening, add in the cornflour mixture and vinegar.
- Cook till the mixture resembles a smooth sauce.
- Cool and use as required. This sauce can be stored refrigerated for upto 15 days.
Nutrient values per serving
| Energy | 158 cal |
| Protein | 2.2 g |
| Carbohydrates | 35.9 g |
| Fiber | 3.9 g |
| Fat | 0.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 549.1 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 1.4 mg |
| Vitamin C | 44.8 mg |
| Folic Acid | 65.9 mcg |
| Calcium | 90.8 mg |
| Iron | 1.7 mg |
| Magnesium | 32.3 mg |
| Phosphorus | 50.6 mg |
| Sodium | 21 mg |
| Potassium | 273.2 mg |
| Zinc | 0.2 mg |
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