1 1/2 kgs Tomatoes (Tamatar) 1 tsps chilli powder 1 1/2 cups Sugar (Cheeni) 2 Cloves (Lavang) 1 Cardamom (Elaichi

Moti) 1/4" piece Cinnamon (Dalchini) 2 tsps chopped Ginger (Adrak) 4 cloves Garlic (Lasun) 1 cup Vinegar (Sirka) 2 tsps Salt (Namak) 1/2 tsp glacial acetic acid 2 tsps sodium benzoate How to make tomato ketchup:

Chop the tomatoes, garlic and ginger and put in a degchi and cook on a low fire till tender and thick. Pass through a sieve. Add vinegar, sugar and chilli powder and cook until thick. Add acetic acid and sodium benzoate mixed in 1/4 cup boiling water. Pour the ketchup in bottles and cork tightly. Use after one week. This tomato ketchup can be kept for one year

Ingredients
4 large tomatoes 2 bayleaves (tejpatta) 4 to 6 black peppercorns (kalimirch) 1 small onions 1 tsp garlic, chopped 1/2 capsicum , deseeded 2 tbsp tomato puree (optional) 1/4 cup tomato ketchup 1 tsp sugar 1 tsp dried oregano 2 tbsp olive oil or oil
salt to taste

Method
1. Blanch the tomatoes in boiling water. 2. Peel, cut into quarters and deseed the tomatoes. 3. Chop finely and keep the tomato pulp aside. 4. Heat the oilve oil, add the bay leaves and peppercorns and saute for a few seconds.

5. Add the onion, garlic and capsicum and saute for a few minutes. 6. Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little. 7. Add the tomato puree, ketchup, sugar and salt and simmer for some more time. 8. Finally, add the oregano and mix well. Remove the capsicum, bay leaves and peppercorns and discard. 9. Use as required.

Tips
1. Tip : You can make in advance large quantities of this sauce by multiplying the above recipe and refrigerate until required.