Tomato Sauce

Preparation time: 10-15 Minutes

Cooking time : 30 minutes
makes: 2 or more bottles or 750 ml

Ingredients:

1 kg tomato juice (of 2 ½ kg ripe tomatoes aprox.)

½ tsp garam masala, ground

½ lal mirch (red chilli powder)

½ tsp kali mirch (black pepper), powdered

1 tsp rai (mustard seed)

1 large onion

7 cloves lahsun (galic)

1adrak (ginger)

1 cup vinegar a pinch of sodium benzoate

2 ½ tsp salt

Method:

1 washes and dry to tomatoes. Cut into 4 pieces each. Steam them UN covered in a heavy- based colander or pressure cook for 3 minutes. Cool and strain out the juice.

•  In muslin cloth put garam masala, all mirch kali mirch and rai. Slice the onion peel lahsun and chop adrak. Pound them for 1 minute and put them in the muslin clot.tie it with a string.

•  Put the tomato juice in a pan add the muslin bag w3ith its contents and cook leaving a long- handled wooden spoon in it, add sugar and salt.

•  When the mixture become half of its thick. Remove from fire. Remove the muslin bag after squeezing out the juice thoroughly. Add sodium benzoate preservative and mix well.

•  Bottle it while hot in clean, dry bottles with tight fitting lids.

Note:

The sauce will last for about 2 months. If meant for children the preservative can be avoided.