I have stopped using store bough tomato ketchup as it is loaded with sugar. I have been off sugar for the past two months and so I had to look for a sauce recipe without the sugar which I could use as a dip. I used to make tomato ketchup at home before marriage, but I used to add a lots of sugar to it. So I had to change that recipe slightly to make it perfect for my current diet.
This sauce doesn’t have any added chemicals. So you need to refrigerate it and use. I have added apple cider vinegar to the sauce. But if you don’t have it, go for the white vinegar. And use the Bangalore tomato which is not tangy. Using the normal tomatoes will make the sauce very sour. So avoid it.
Ghee – 2 tbs
Onion – 1
Ginger – 2″ piece
Garlic – One Whole Bulb
Tomatoes – 600 gm
Red Chilly Powder – 1 tsp
White Pepper Powder – 1/2 tsp
Salt – to taste
Apple Cider Vinegar – 1/2 cup
In a pan, heat ghee and add chopped onions, ginger and garlic.
When they are golden add in tomatoes, red chilly powder, white pepper powder and salt.
Cover and cook on ,low flame until the tomatoes are cooked and most of the liquid is evaporated.
Allow this to cool completely.
Grind it in mixer.
Pass it through a metal sieve to get smoother sauce.
Add the vinegar and mix well.
Store in an airtight jar in refrigerator.