Jain Tomato sauce

Recipe by
Total Time:
15-30 minutes
Serves:3 cups
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 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.