(198)Tomato ketchup

Ingredients

1 kg Red Tomatoes.
1 tbsp. Oil.
½ inch Cinnamon stick.
6 whole Clove.
6 whole Black pepper.
1 Onion( optional).
3 Garlic pods (optional).
1½ tsp. Salt.
3 tbsp. Sugar.
1 tbsp. Red chilli powder.

Method

Wash and cut each tomatoes into roughly 8 parts.
Peel onion, wash and cut into roughly 8 parts.
Cut Garlic pods into 2-4 parts.
Heat oil in nonstick sauce pan.
Soute Clove, Cinnamon stick and pepper corns for 30 seconds and add onion pieces, garlic and tomato pieces.
Cook for 15 minutes on slow flame.
Switch off the flame and once whole content has cooled down, grind into fine puree.
Strain the puree and again heat to reduce water to get saucy consistency .Stir continuously otherwise it will stick to bottom of the pan.
Store into air tight jar for 3-4 weeks in refrigerator.
And if you want to store more, make cubes and store these cubes in deep freezer for 3-4 months.

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By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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