Ingredients

• 2.5 kg - ripe tomatoes
• 200 g -sugar
• 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 inch piece cinnamon
• 6-7 cloves
• 2 bay leaves
• 2 large black cardamoms

How to Make Jain Tomato sauce

• Tie crushed spices in a clean muslin cloth to form a pouch.
• Wash and wipe tomatoes dry.
• Chop and boil, without adding water.
• Take care to stir frequently.
• When tomatoes get soft, blend to a smooth puree.
• Strain, discards seeds and skins.
• Bring back to boil in a heavy, deep saucepan.
• Put in spice bag, allow to boil in it.
• When reduced to half, add sugar and salt.
• When almost done (by plate test), add chilli and vinegar.
• Boil again for 2-3 minutes. Remove spice bag.
• Take it off the flame, add citric acid, stir well.
• Pour into sterile bottles, cool, close caps, seal with wax.
• Once bottle is opened for use, refrigerate.