Tomato Ketchup Recipe (Indian Tomato Sauce)
Tasty, vibrant, homemade Tomato ketchup or Tomato sauce bound to have you coming back for more. This tomato ketchup is loaded with fresh ingredients like tomatoes, garlic and ginger making the flavors rich and delicious. It is also low-fat, vegan and gluten-free. Serve tomato ketchup with your favorite side or snacks.
About Tomato Ketchup Recipe
Before I begin to write about this recipe, let me tell you that the names tomato ketchup and tomato sauce are used interchangeably in India. Whereas tomato sauce is known as a base used to make tomato pasta in the West.
An easy-to-follow homemade DIY tomato ketchup recipe perfect for vegans. I had purchased an Indian tomato ketchup brand that tasted like syrup, was pasty and off.
It made me wonder what had gone wrong in this tomato ketchup? It tasted less of the tomatoes and more like a sugar syrup. That’s when I decided to make a homemade tomato ketchup with fresh ingredients.
The week after I bought 3 kilograms of organic tomatoes and used 2.5 kilograms to make homemade tomato sauce. This yields 1 liter of tomato ketchup.
There was a huge difference between the taste, flavor, and aroma of the homemade tomato ketchup and the shop-bought ketchup. The homemade ketchup sauce is full of tomato goodness, there is no pastiness and no excess sugar.
This vegan tomato sauce recipe has been adapted from my cooking school notes. This is quite a different recipe and includes ginger, garlic, and dry red chilies.
The red chilies give a gentle touch of heat to the sauce. The hotness and smokiness from the red chilies are strong when the sauce is freshly simmered but as the sauce ages and mellows, the hotness and smokiness become very subtle.
If you taste the sauce alone you might get the heat but if you have the sauce with a snack or any accompaniment you won’t feel it.
Raisins are added to this sauce for sweetness. As a result, you don’t need to add as much sugar and you get to avoid the overly sweet shop-bought ketchup taste. Use organic unrefined cane sugar or raw sugar for the best taste.
The preservative sodium benzoate is added to the sauce so that it can be stored for a longer period of time. Store the sauce in a sterilized canning jar. The sauce can be kept for about 6 months but it’s so delicious that it will finish before then!
You can serve tomato sauce with varieties of snacks like fritters, Aloo Tikki, Veg Cutlet, French Fries etc.
You can make the ketchup without the preservative too, but make sure the jar is sterilized properly. You can also halve or reduce the recipe.
How to make Tomato Ketchup
Prep and Cook Tomatoes
1. Rinse the tomatoes in water and then drain the water. Use fresh ripe tomatoes.
2. Chop them roughly. Remove the skin and parts which are blemished or spotted.
3. Now in a large casserole, pot or 4 to 5 liter pressure cooker, add the chopped tomatoes.
You can also use Instant pot to cook the ingredients.
4. Then add the following ingredients:
- 3 pieces of about 3-inch chopped ginger
- 15 to 16 medium-sized chopped garlic cloves
- ½ cup golden raisins
- 5 to 7 halved dry red chilies. Remove the seeds from the chilies. Use any mild to medium-hot red chilies.
5. Pour in ½ cup apple cider vinegar or white vinegar.
6. Add 6 to 7 tablespoons of raw sugar. You can also add maple syrup or white sugar.
7. I kept the cooker on low flame. Stir very well and simmer without a lid. In the below photo you see the result after 9 minutes. You don’t need to add any water.
8. Simmer and cook the tomatoes until they are softened. The tomatoes will soften after 25 to 27 minutes.
The timing will vary depending on what you use to cook the tomatoes and the intensity of the flame.
9. When the mixture is slightly hot or warm use an immersion blender to make a nice smooth puree. Alternatively, you can make the puree in an electric blender.
Tip: Make sure you puree the mixture very well. If the puree is coarse then it will be difficult to strain the pulp.
10. Strain the puree with a spoon. Do not use a fine strainer as the tomato puree needs to be able to pass through.
11. Important step. You have to really keep on mashing the pulp with the spoon so that all the puree is drained. The pulp mixture should be somewhat dry and not moist.
Straining the puree can be a time-consuming task. The bigger the strainer the quicker the process will be.
12. The pan should have all of the smooth, pulp free tomato goodness and is ready to be made into ketchup.
Make Tomato Sauce
13. Now place the pan containing the strained tomato pulp on the stovetop and leave it to simmer for 5 to 6 minutes. Check the taste and add more sugar if necessary. You can also add sugar towards the end once the tomato sauce has thickened.
14. Continue to simmer the sauce and stir at intervals.
15. After 20 minutes the sauce should have thickened even more.
16. The tomato sauce should spend at least 40 minutes on the stovetop in total. Continue to stir the sauce from time to time.
Feel free to thicken it more if you want. Once you are happy with the consistency leave the sauce to cool. It will become thicker after cooling too.
17. To check if the sauce is done spread the tomato sauce on a plate. There should be no water droplets on the sides. You can see a slight separation happening. This is alright.
But if you want a thick ketchup sauce like the readymade ones, then you have to cook it for longer until the tomato ketchup coats a spoon and remains like that.
Do check the taste of the sauce once the cooking is complete. Add more sugar if needed.
Store Tomato Ketchup
18. Add the tomato ketchup to a sterilized jar (see expert tips below to learn how to sterilize a jar). Make sure you do this before you start making the ketchup.
19. Dissolve ¼ teaspoon of sodium benzoate with 1 teaspoon hot water in a small bowl.
20. Add the sodium benzoate mixture to the hot tomato sauce.
21. Stir and mix very well.
22. Pour the hot tomato sauce in the sterilized jar keeping half to one inch space on top.
Cover tightly and keep it at room temperature till it cools or for a whole day. Then refrigerate it and you can serve the tomato ketchup after 1 or 2 days.
You can serve it with snacks like Samosa, Veg Pizza, kabab, Veg Noodles, Bread Roll, and Veg Burger.
Expert Tips
- Tomatoes: Use fresh ripe, red tomatoes in this recipe to get the best flavor! Avoid bruised and unripened tomatoes. You can also half, double, or triple the number of tomatoes in this recipe depending on how much quantity you want to make.
- Sterilizing jars: To get the best results make sure you sterilize the canning jar before storing the tomato ketchup. Start by rinsing the canning jar. Then boil water in a large saucepan till it reaches its boiling point. Soak the jar and lid in the hot water then continue to boil the water for 8 to 10 minutes.
Use tongs to remove the canning jar and leave it to drain upside down on a thick towel on a kitchen tabletop. Once the canning jar is completely air-dried the tomato sauce can be stored. Either use canning jars or use heat proof glass jars. - Preservatives: In order to store this delicious tomato sauce for a long amount of time you will need to add sodium benzoate which is a preservative. The sodium benzoate is added once you have finished preparing the ketchup. To prepare it mix 1 teaspoon of hot water with ¼ teaspoon of sodium benzoate. Allow the sodium benzoate to dissolve then pour it into the hot tomato ketchup and stir.
If you are not comfortable using preservative then make a small batch of the sauce and store in sterilized glass jars. Or you can follow the canning method of boiling and sterilizing in hot water the sealed canning jars with the sauce inside them.
FAQs
What should I do if I don’t want to add sodium benzoate?
If you do not want to add sodium benzoate then halve the recipe and make a smaller batch instead because it won’t keep for long. However, you must make sure that you use a sterile jar. Do not skip this step.
Can you please suggest something to reduce the sourness?
You can cook some more raisins in water. When the raisins are warm puree them in a mixer-grinder. Then add the raisin puree to the tomato puree. This should get rid of the sourness.
Can I skip garlic in this recipe, since I don’t eat onion/garlic.
Yes, you can skip the garlic. Use the same proportions of the other ingredients. You can add about ¼ teaspoon of asafoetida (hing) to mimic the garlic flavors but it’s optional.
Can I freeze the sauce and how long would it stay good?
Yes, you can freeze the sauce. Freezing will ensure that the tomato sauce stays good for a couple of months.
Step by Step Photo Guide Above
Ingredients
- 2.5 kg tomatoes or approx 5.4 lbs tomatoes
- 3 to 4 grams garlic – 15 to 16 medium garlic cloves
- 3 to 4 grams ginger – 3 pieces of about 3 inch ginger
- 5 to 7 dry red chilies – deseeded and halved
- ½ cup golden raisins
- ½ cup apple cider vinegar or white vinegar
- 1 tablespoon rock salt (edible and food grade)
- 6 to 7 tablespoon organic unrefined cane sugar or regular sugar
- ¼ teaspoon sodium benzoate dissolved in 1 teaspoon hot water
Instructions
Preparation
- Rinse the tomatoes well in water.
- Slice the top eye parts of the tomatoes. Roughly chop the tomatoes.
- Discard spotted parts or peels.
- Peel and rinse the garlic, ginger. Later roughly chop them.
- Halve and deseed the dry red chilies.
- Rinse the raisins and keep aside.
Cooking tomatoes
- In a huge pot or casserole or a 4 to 5 litre pressure cooker, take all the chopped tomatoes.
- Add the ginger, garlic, red chilies, raisins, vinegar, salt and sugar.
- Mix well and keep the pot or cooker on a low to medium flame on the stove top.
- Keep on stirring at intervals.
- When the tomatoes soften, switch off the fire. The softening takes about 25 to 27 minutes.
- When the mixture is slightly hot or warm, blend the puree with an immersion blender or in a regular blender. If using a regular blender, then don’t add too hot of the tomato mixture.
- Make a smooth puree.
- With a strainer which is not very fine, strain the puree very well directly into a pot or a large sauce pan.
- Strain very well. Now you can sterilize the jar.
Sterilizing jar for storing tomato sauce
- First rinse the jar. in a large sauce pan heat water till it reaches its boiling point – meaning it has begun to boil.
- Immerse the jar and its lid in the hot water. Continue to boil the water along with jar for 8 to 10 minutes.
- Remove the jar with the help of clean tongs and place the jar inverted on a thick towel kept on the kitchen tabletop. Let the jar dry naturally.
Making tomato sauce
- Keep the pot or pan with the strained tomato pulp on the stove top,
- On a low to medium flame, simmer the pulp till it starts thickening and reaches a ketchup like consistency. Takes about 35 to 40 minutes.
- Heat 1 tsp of water in a small bowl. add ¼ teaspoon of sodium benzoate to the hot water.
- Stir and dissolve the sodium benzoate. The preservative should be dissolved in the water.
- Pour the sodium benzoate solution to the hot tomato ketchup. Mix and stir very well.
- Pour the hot tomato sauce in the sterilized jar. Close tightly with the lid.
- Let the sauce cool and be kept aside for some hours or a day. Then keep it in the refrigerator and use after 1 or 2 days.
- Serve tomato sauce with any snack or appetizer.
Notes
- Use tomatoes that are in season and are fresh, ripe and sweet. Don’t use under-ripe or sour tomatoes. The tomatoes have to be juicy, tender and ripe.
- Make sure that the canning jars are sterilized well. Use a good quality glass jar that is heat proof.
- If you don’t want to use sodium benzoate then make a small batch that can stay for a couple of weeks when refrigerated. But make sure to sterilize your glass jars very well before you store the sauce.
- Skip adding garlic if you are not fond of them.
- The recipe can be scaled to make a small batch.
Nutrition
Tomato Ketchup recipe from the blog archives was first published on January 2014.
If I don’t want to add sodium benzoate then wait to do
halve the recipe and make a small batch. then you can skip adding sodium benzoate. also sterilise the canning jars very well.
I made my first ever batch of ketchup with this recipe. It has turned out amazing and i don’t think we will be seeing the store-bought variety at our home anytime soon! Thank you for the wonderful recipe.
thanks vinita for the feedback as well as rating. once you make ketchups and sauces at home, you will not buy from outside. homemade ones are always better.
Inspite of adding vinegar is it necessary to add sodium benzoate as well ??
yes, otherwise there are chances that the tomato ketchup can get spoiled.
Thank you ????????????
Welcome Roveena
Hi, I made this recipe with 1 kg tomato but I think I used vinegar more than required and now sauce is very sour. I added some more sugar to balance the sourness but it is still the same. Can you please suggest something to reduce the sourness.
you can cook some more raisins in water. when they are warm, puree them in a mixer-grinder. then add this puree. i think this will remove the sourness.
Hi Dassana
Can I skip garlic in this recipe, since I don’t eat onion/garlic. In such case what should be the proportions?
Thanks
Ramya
yes you can skip garlic. use the same proportions of the other ingredients. you can add about ¼ teaspoon of asafoetida (hing) to mimic the garlic flavors. but its optional.
Hi shall i use vinegar at the end(after preparing sauce)….??
no. vinegar is added when you add ginger, garlic, red chillies etc.
What can i use instead of vinegar.
you can add lemon juice
Hello.. without the preservative how long will it stay?
i guess 1 week.
Hello. When I use sodium benzonate as instructed how long will my shelflife be? Can i then fill them in plastic bottles? I am starting a tomato sauce business in Tanzania and I have a few questions. Do you offer consultation services?
with sodium benzoate the shelf life increases for a long period and the ketchup can easily stay for 6 months to 1 year depending on the quantity of the ketchup. nowadays the store brought ketchup is filled in plastic bottles as the costs reduce with using plastic bottles. however, i do not recommend plastic bottles for any kind of storage. also i am afraid, i do not offer any consultation services.
U r writing 3-4 gms of ginger or 3 inch pieces but 3-4 gms is less.what to do
just take 3 inch pieces of ginger.
Hi Dassana,
Made the ketchup using 1 kg tomatoes and not using the preservative. My first time making ketchup and also the best that I have tasted. Thank you so much. I don’t think I need to look for any other recipe after this!!!!Now that I have the best ketchup recipe I am getting greedy to know if the procedure can be made easier?..can all the ingredients be puréed at the beginning ,strained and then simmered till done? Also ,how do we know that the ketchup has spoilt?will there be any change in smell/colour/consistency?do throw some light on this front. Thank you again?
thanks ashwini. homemade ketchup is so good. i can vouch for the taste and consistency of a homemade ketchup. to know if the ketchup has spoiled, the color will darken. it will become dark red or a kind of maroonish red. the aroma will also change and some rancidity will be felt in the aroma. the taste will also change. you will get an aftertaste in the ketchup. kind of a metallic like taste. i don’t know how to describe the taste. but the taste change is felt.
Hi Dassana,
If we are using existing old glass bottles from the kitchen can you give us some tips as to how to choose one that would be good for storing the ketchup?Eg. Thickness of the jar etc,as i am scared if these bottles would crack up during the process of sterilisation in hot boiling water?!
Ashwini, Most jam and sauce glass bottles are already sterilized. So I don’t think there should be a problem. But having said that I would suggest to buy a 2 to 4 set of canning jars. These are good not only for ketchup and jams but pickles and masalas can also be stored in them. You can buy them on amazon.
I have prepared the sauce, but I don’t want to add the preservative. Can I freeze the sauce and how long would it stay good?
you can freeze the sauce. freezing will ensure that is stays good for a couple of months.
How long can it be be used without sodium benzoate?
it will be good for about a month.
ma’am can we store it in stainless steel container? I don’t have glass jar
you can. but do sterilize the steel can. also the ketchup has to be added hot in the steel can or jar.
Thank you so much for the recipe ma’am…. the sauce turned out to be awesome… got the perfect consistency and taste…impressed 🙂
thats great and thanks for sharing this sanjai. homemade tomato ketchup tastes much better than store brought ones.
thank you so much dassana ji for spending time to explain me.. 🙂
welcome sanjai.
thanks for the recipe ma’am.. Going to try it… My parents don’t let me take store bought ketchup , saying it’s unhealthy…. is this home made ketchup healthy?
and could you kindly explain how to sterilise the jar, if sodium benzoate is to be avoided..
welcome sanjai. homemade is definitely better than store brought ones. you can avoid sodium benzoate. you will need canning jars then to prepare the ketchup. if you do not have canning jars, then i would suggest to halve the recipe. with the canning jars, first rinse the jar very well in water and let it dry naturally. then add the tomato ketchup leaving half inch space from the top. seal with the lid. heat water in a large pan or pot. let the water come to a rapid rolling boil. place the jar gently in the water and boil it for 30 to 40 minutes.
if halving the recipe, then just boil glass jar in hot boiling water for 15 to 20 minutes. remove and let it dry naturally. then add the hot ketchup. seal with the lid and let the ketchup cool at room temperature. then you can refrigerate.
Hi…ur receipe is grt…I tried it and it tasted awesome…ty…can u plz tell me which brand canning jar have you used and whr is it available
thanks sheetal. the brand is bormioli rocco and i bought these from urbandazzle.com.
Thnx dassana…can u also tell me whether these jars (Bormioli Rocco) r reusable or not Along with their lids???…I ve googled abt them but still not convinced …it would be of grt help if u could guide me
These ball n Kerr mason jar lids come in 2 pieces and also they r not reusable ….I want to buy jars which can be reused…plz help if u can…ty?
sheetal, i have reused these jars many times. the lids are also reusable. they are made of thick glass with metal lids. so very durable while canning.
Thanks for replying dassana ?
welcome sheetal 🙂
Hi Dassana,
Can I use potassium metabisulphite instead of sodium Benzoate?
deepti, you can add potassium metabisulphite. just add the same amount as mentioned in the recipe, if you follow the recipe completely. if you halve the recipe, then a pinch of potassium metabisulphite can be used.
The recipe looks really promising.. Just a few things I’d like to ask before trying..
1. If I wish to add basil leaves/ mint leaves/ saunf (fennel seeds?) to the recipe, at which step should they be added?
2. If I don’t strain it through the sieve, will it affect the shelf-life?
3. Can I start with tomato puree instead of chopped tomatoes?
4. Without preservative or sterilization, how long can I store it? [actually I was thinking of preparing a small batch for 15-20 days life…as a first trial]
Too many questions, I know.. please excuse..
no problem ruchi. answers below.
1. the leaves should be added just when the tomatoes are cooked. add them and simmer for one to two minutes.
2. yes it does.
3. you can, but then you need to add the ginger-garlic paste, red chili paste or red chili powder and raisin paste.
4. you can store for a month or two. if the jar is properly sterilized, then it can go even to 3 months. for longer preservation there is a method. but you have to use canning jars which are boiling proof. clean the jar and then let it dry naturally. then add the ketchup in it leaving 1/2 inch space from top. seal the lid. heat a big pot of water and let it come to a rolling bowl. add the jar and boil it for 20 to 30 minutes for a small jar.
Hi can I use plastic jar for storing sauce?
Thnx
plastic jars cannot be sterilized easily. so better to use glass jars.
I have a doubt.if we pour the hot sauce in the bottle and close it,the steam will condense and fall into it.is that create any problem? The ketchup came out very tasty.Thank you very much for sharing.
thanks and welcome indu. the steam does condense. but steam is at a temperature more than the temperature of boiling water which is 100 degrees celsius. and at this temperature there will be no micro organisms. so even if the steam condenses and falls, no problem.
Hey.. Thanks for a v useful recipe.. I keep reading yo recipes n also try dem.. Truly gud.. I hv a query.. Can v pressure cook d tomatoes instead of open cooking..
thanks kathyayini. yes you can pressure cook the tomatoes.
Not using the chemical how long sauce can be preserved?
about a month to 45 days in the fridge. sterilize the jar or bottle very well.
hi
i want to avoid using any chemicals – so can i avoid using sodium benzoate?
avoid, but sterilize the jar or bottle well.
Can we add salt if required after taking pulp . And in ice creams where cream is needed can we add butter and whole milk as a substitute or is their any substitute
yes you can. butter should not be added. and milk also won’t work. but condensed milk can be added. though the proportions of sugar will change and the recipe too.
can we use normal plain salt instead of rock salt
yes you can.
The receipe is very well explained… Thank u
Can we use brown sugar in d receipe and can we increase d quantity of lemon or vinegar to increase shelf life instead add of adding preservatives
welcome sheetal. you can use brown sugar. if you use more vinegar and lemon then the taste will become sour. i suggest to sterilize the bottle very well and then add the ketchup.
Hi Dassana,
I’ve been cooking south Indian food till recently. I want to try making the sauce at home. But I’m not sure which vinegar to use. Could you please recommend the type of vinegar to use? If you haven’t already, could you make a post on types of vinegar and which ones to use in different cooking styles?
you can use regular white vinegar in this recipe. any fruity vinegar like apple cider vinegar will also do.
Dear Dassana…. thanks for your recipe. My friend… a cancer patient loves tomato sauce but can not take it since all available brands contain preservatives. Now, he can have his favourite tomato sauce without preservatives. Ofcoursem the container should be sterilised the way suggested by you. Thanks again. Be blessed.
thanks endee. prayers for your friend. you can even can the sauce for extra care. add the sauce in sterilised jar or bottles. close the lid tightly. drop the bottle in hot boiling water and allow the jar to be in the boiling water for 5 minutes. you can use mason jars for this method. more details on canning this way will be available on google.
very useful recipe
thanks palash
At the right time when fresh tomatoes are available a plenty we all should try it. I liked the procedure and i’ll soon try it. Thanks a lot for it. But if sodium benzoate is not available.. are there any other alternative preservative…? if there is then how should we use it..?
thanks debasis. i don’t know any another alternative preservative. make sure that you sterilize the jar well, if you don’t use any preservative.
its just fantastic…
thanks srinibash
Its very well explained.vil be making it soon.can I omit the garlic.sterileising procedure I didnt see in the recipe.can you pls help me vith that.thank you very much.
yes you can omit the garlic. boil water first in a big pot. the amount of water should be such that your glass bottle should get immersed in it completely. then place the glass jar or bottle in boiling water along with its lid. boil for a further 5 minutes. remove the hot bottle & lid with tongs. place them on inverted on a clean cotton towel or kitchen napkin. let them dry completely before you add the sauce.
Wow!! This is such a detailed recipe. Want to try it out soon! Thanks a lot.
welcome alby.
i am tomato producer Farmer i would like to start tomato ketchup or tomato sauce kindly help me in technical machinery and ave-label market
Thanks
Ishwra
ishwra, we have no expertise or knowledge about it.
Good n easy. I made myself only seeing ingredients on readymade sauce. But I didn’t add preservative . Can it last for long.thank u.
welcome swati. if you sterilized the jar properly then it will last longer.
Thanks for sharing the recipe, yet to make but I think I’ll make it just fine. Best wishes and regards.
welcome mohammed. thanks for your kind words.
Hi, thanks for the recipe. from the indicated quantities of raw materials, how much ketchup (in liters) did you produce. Regards
welcome tatenda. its 1 litre of tomato ketchup.
Thanks for sharing this recipe. last day I tried and it come out well..l also add few basil leaves .
wish you a Happy Newyear too..
welcome shalbin. glad to know. wishing you a happy new year.
First of all,
Thank you for this great recipe.
Since a long time I wanted to make my own ketchup and I found your narration good.
I made my changes to the recipe and my 15 months kid loved to eat it alone.
I used organic jaggery instead of sugar, instead of vinegar I used lemon juice, added few mint leaves, onion and added no preservative.
thanks alekhya for the feedback. good to know the variations worked well.
Thanks a lot, well narrated
welcome aimee
Well narrated Recipe. Thanks a lot for the informative and useful Recipe.
welcome sudheesh
hi.. did u add any color to the sauce…
ramya, i didn’t added any color to the sauce.
Very good and informative recipe. Thank you.
Welcome M.G. Goyal
Do i need to remove tomato seeds or blend with seeds??
How long sauce can be stored in glass jar if preservative is not used?
no need to remove the seeds. as when you strain the seeds are removed. but if you don’t want to seive, then you can remove the seeds.
thanks.. i am gng to insist my mom to make this recipe… i love it..
welcome vicky.
How long we can keep this in fridge
shobha, stays good for some months. will easily stay for 3-4 months.
Nice recipe. But I will make it without preservative. I don’t like sodium benzoate. It’s a well known carcinogen. It causes cancer… So I don’t want to shorten my life, while increasing ketchup’s shelf life… 😉
everything has a give and take. sodium benzoate is used in many processed foods like pastes, sauces etc. actually we all consume these products even without knowing about it. you can skip the preservative. but then i suggest, to half the quantity of ketchup.
thank you
welcome zubaida
Nice recipe…I don’t like to use vinegar.Is it’s must?
vinegar works as a preservative and also gives a certain taste to the ketchup. you can skip if you want.
hello. would it be safe to freeze this ketchup?
never freezed ketchup, so can’t say. but you can refrigerate.
Hi Dassana,
Love your recipe. I would love to try it our but unable to find canning jars. Could you kindly tell me where you sourced yours from ?
welcome madhulika. i think i bought the jars from urbandazzle.com or fabfurnish.com.
I like this recipe it has a lot going for it.
I did make a few changes. I only used a little over half the sugar, I used crystallised ginger and added 1 stem of celery, stuck it all in a pan and followed instructions. Better than any bought ketchup by miles. Many thanks.
James.
welcome james and thanks for sharing your variation. i agree homemade tomato ketchup is much better than store bought one.
thanks james for sharing your variation to the tomato ketchup recipe. celery is a wonderful addition 🙂
hello, that was a very useful recipe…. Thanks… I hav a Question… Do I hav to let the steam out completely before closing the lid of the jar???
no. the canning jar has to be closed as soon as you pour the hot sauce in it.
If jars are closed while sauce is still hot,won’t water droplets form on inside once cool
himantika, the jar is full leaving only little space on the top. so condensation is miniscule. doing this way helps in preserving the tomato sauce.
thanx for such a gud receipe.can i ad water in it whenever desired,bcoz my tomato puree was very hard even before starting final cooking.
welcome shivani
Thanks for your ketchup recipe. U made my day. My kidds love it. I follow your other recipes also. Thanks once again 🙂
welcome manisha and thanks for sharing positive feedback on tomato ketchup.
hai very gud recipe .. can we omit ginger or if not can we use gg paste..
you can omit ginger. if you want you can add ginger garlic paste.
Hi, thank you so much for this recipe. Can I use organic jaggery in this recipe istead of sugar?
planning to make this in half the quantity.
Nimmi, i don’t know how jaggery will go with tomatoes. i have never combined jaggery with tomatoes.
Thank U SO much this recipe…I tried it n excellent results….my daughters enjoyed it…..thank u so much
welcome sparsha. i am glad to know that you all enjoyed the ketchup.
Dear dasanna
I tried this receipe it came out to be great! I have tried your orange cake which was the best cake I ever made. I used the same receipe for my daughter’s b day and all my guests were full praises… Thank u 🙂
welcome ashwini. glad to know that you liked the recipes.
the recipe is so wonderful and the pics too. thank u.
thanks sweta.
what if i dont use sodium benzoate? how long will it last in fridge
i am not sure how long the ketchup will last without a preservative. i suggest to halve the recipe or make a small batch.
Dear Dassana,
Thanks for this sauce recipe. Will definitely try and let you know the results!
Regards
welcome bindu. do try the tomato sauce and share your feedback
Hello Dassasna,
I like your recipes so much n the way you explain .
Can I omit garlic in this recipe?
Thank you.
thanks lavanya. yes you can omit the garlic in the recipe.
Tried the recipe and turned out awesome… my hubby was super impressed
thanks anitha for the positive feedback.
where can i get sodium benzoate?
you can get in a good grocery store or may be even in medical shops. but it is not essential priya. if you sterilize the jar well and keep the ketchup in the fridge, then no need.
Can I store in plastic bottle since I don’t have a glass one….if yes what precaution s to take
i would not suggest you to use plastic bottles. you can use jam or pickle old glass bottles instead.
Wow
It looks so interesting 🙂
thanks mehak
Thank you Dassana! What a flavourful ketchup! I also added a few sprigs of parsley and coriander. Came out really well. 🙂
welcome aparna. thanks for sharing your variation and feedback.
This is a great recipe! I added some basil leaves to it and it tasted really good! Thanks so much 🙂
Welcome Tannaz. Good to know this.