Winters are here and so are fresh produce. The markes are flodded with fresh greens and reds. Mention red and tomatoes are the first thing on your mind.
The tomato has been referred to as a “functional food,” a food that goes beyond providing just basic nutrition. Due to their beneficial phytochemicals such as lycopene, tomatoes also play a role in preventing chronic disease and deliver other health benefits.
Its anti-oxident properties make it helpful in fighting cancer. Also it is beneficial for good eyesight, healthy skin, bones, hairs and nails. Its also helpful in fighting Depression. It is also said to be beneficial in reducing risk of heart diseases, stroke and formation of kidney stones.
One thing is sure we all love to eat tomatoes in salads and different curry’s. But TOMATO KETCHUP is a staple accompaniment with almost all our snacks be it pakoras, sandwiches, tikkis, parathas,etc . So why buy the ones from market which has ‘n’ number of synthetic substances. Lets make it at home. I a simple and easy way.
- 10-12 medium sized tomatoes(one kilo)
- 1/4 cup sugar
- 6 tbsp vinegar(can add more if u like tangy flavour)
- 1 tsp salt
- 1 tbsp ginger powder (sonth)
- 1tsp red chilli powder
- 1 tbsp soya sauce/beetroot juice (for the deep maroon colour)
- Wash the tomatoes. Boil 2 cups of water in a broad pan. Add tomatoes cover the lid and let them cook for 7-8 minutes
- Once blanched, cool the tomatoes and blend them. Strain the pulp to remove skin n seeds.
- Now transfer this strained tomato puree in a pan. Add sugar, salt, ginger powder and red chilli powder. Cook on a medium flame until the pulp thickens.(desired saucy consistency)
- Now add soya sauce/beetroot juice and vinegar and cook for another 5 minutes.
- Allow it to cool and bottle them. Can be stored in fridge for up to 3 month. I’m sure it wont last that long. ☺☺