2-1/2 kg. ripe tomatoes
1/4 cup salt
1/4 cup red chilli powder
1/2 tsp. citric acid
150 ml. brown cooking vinegar
Crush to coarse bits:
1" piece cinnamon
2 bay leaves
2 large black cardamoms
1.Tie crushed spices in a clean muslin cloth to form a pouch.
2.Wash and wipe tomatoes dry.
3.Chop and boil, without adding water.
4.Take care to stir frequently.
5.When tomatoes get soft, blend to a smooth puree.
6.Strain,discards seeds, skins,etc.
7.Put back to boil in a heavy, deep saucepan.
8.Put in spice bag, allow to boil in it.
9.When reduced to half, add sugar and salt.
10.When almost done Pour a tsp. of the sauce on a cold plate. If it spreads a little, not leaving water around it, then the sauce is done. Add chilli and vinegar.
11.Boil again for 2-3 minutes. Remove spice bag.
12.Take off fire, add citric acid, stir well.
13.Pour into sterile bottles, cool, close caps, seal with wax.
14.Once bottle is opened for use, refrigerate.
Making time: 1 hour
Makes: 1.4 kg. (approx.)
Shelflife: 8-10 months
Tuesday, January 27, 2004
SAUCES - TOMATO SAUCE