DIY – Homemade Tomato Ketchup / Tomato Sauce

These days tomatoes are really cheap in the market and vegetable sellers are flooded with tomatoes. This is the ideal time to make tomato ketchup / sauce. You can preserve this homemade for almost a year. It contains a preservative, sodium benzoate, which increases its shelf life.This homemade ketchup is made of tomatoes and only tomatoes. You can serve Springrolls, Kachori, Dhokla, Sandwich, Kothimbir Vadi, Burger and many other snacks.

Here we go,


Tomatoes – 2 kg

Green Chillies – 5-6 (cut into pieces)

Garlic – 8-10 cloves

Cloves (Laung) – 3-4

Sugar – ½ cup

Salt – to taste

Black Pepper – ½ tsp

Sodium Benzoate – ¼ tsp



  1. Rinse the tomatoes under running water and cut each tomato into four parts.
  2. Cut green chillies and garlic into pieces.
  3. Take a pressure cooker and add tomatoes, green chilli, garlic and cloves.
  4. Pressure cook to two whistles.
  5. Let it cool.
  6. Blend the tomato mixture to a smooth puree and strain it through a strainer to a heavy bottom wok.
  7. Keep the wok on a stove top. Add sugar, salt and black pepper.
  8. Stir continuously on a medium flame till the pulp starts thickening and reaches ketchup like consistency. The pulp should fall from the spoon in lumps. It should not fall free flow.
  9. Remove from the flame and allow it to cool.
  10. Add sodium benzoate to the sauce and mix well.
  11. Store it in a sterilized jar.

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Red Sauce Onion Pasta

Pasta is generally made in red sauce or white sauce. My husband likes red sauce pasta more. Well, I have never tried white sauce pasta till date, however planning to try out soon 🙂 🙂

Pasta goes perfect as morning breakfast or evening recipe. Try out other snacks like crisp onion samosa, rawa dhokla, grilled chilli cheese sandwich, kothimbir vadi and matar kachori !!

The red sauce is made of red tomatoes with the flavor of garlic. This same sauce can be used in making pizza as base sauce.


Let’s begin,

Ingredients for sauce:

  • Tomato – 4 big
  • Garlic – 6-7 cloves (chopped)
  • Onion – 1 medium (chopped)
  • Tomato Sauce – 2 tsp
  • Chilli Flakes – ½ tsp
  • Oregano flakes – ½ tsp
  • Black Pepper Powder – ½ tsp
  • Salt – to taste
  • Oil – 2 tsp


  1. Boil water enough to dip four tomatoes. Add tomatoes to the boiling water. Keep it aside ten minutes.
  2. Peel the tomatoes. Blend to puree in a mixer without adding any water. Keep it aside.
  3. Heat oil in pan. Add onion and garlic. Saute till onion becomes brown.
  4. Add tomato puree. Sauté for a while and add Oregano flakes, Chilli flakes, black pepper powder, salt. Saute for two minutes.
  5. Add tomato sauce. Give it a quick stir and close the flame. The sauce is ready.


Ingredients for Pasta:

  • Pasta – 250 gms
  • Onion – 1 big (sliced into long slits)
  • Salt – to taste
  • Chilli Flakes – ½ tsp
  • Oregano flakes – ½ tsp
  • Black Pepper Powder – ½ tsp
  • Cheese – 2 tsp (Grated)
  • Oil


  1. Take a saucepan with water. Add oil and salt. Bring it to boil.
  2. Add pasta (I have used fusilli pasta, you can use any type of pasta). Stir continuously and allow it to boil till pasta becomes soft yet tender. Strain and keep it aside.
  3. Heat oil in a pan. Add onion. Stir till transparent.
  4. Add pasta sauce. Then add pepper and little salt. Add the cooked pastas and sauté until the pasta sauce covers the cooked pasta really well. Sprinkle oregano flakes.
  5. Garnish with grated cheese and serve.

If desired you can add other vegetables such as capsicum and carrot for the more healthier version.

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Tamatar Shorba


Tamatar Shorba is not a soup, it is a gravy which can aptly be combined with rice, parantha, dosa or work just as drink. It is a gravy which can easily be made in no time when you dont want to cook much and is tasty to eat.

For today’s breakfast I have combined it with Mattar Parantha, a combination my family likes.




  • Big Tomato   –   5 Nos.
  • Thick Coconut Milk  –   1 cup
  • Garlic  –  5 cloves, finely chopped
  • Green Chili  –  2 nos.
  • Corn Flour  –  1 tspn
  • Whole Cumin  –  1 tspn
  • Curry Leaves  –  a sprig
  • Black Pepper powder  –  1 tsp
  • Butter  –  ½ tbsp
  • Salt  –  to taste



  1. Boil tomato in a bowl with little water for around 10-15 mins. Take care it should not get overcooked.
  2. Once boiled, let tomato cool down for few minutes. It’s necessary so that the hot tomato will not splutter on you when it will be grinded.
  3.  Transfer tomato into a mixer and grind them into a thick fine paste.
  4. In a pan melt the butter on a low flame and then add cumin seeds and curry leaves.
  5. When they splutter add garlic and green chili. When garlic turns light brown add grinded tomato paste and coconut milk to it. Add salt to taste and black pepper.
  6. Meanwhile in a small bowl take corn flour and add a spoon or two of water to make
  7. paste. Pour this paste into the tomato gravy and let it cook till single boil.



  1. Note that tomato is not pressure cooked. Pressure cook will make them too soft, while boiling them in an open bowl will make them soft enough for our gravy.
  2. I have not sieved the grind-ed tomato paste because tomato skin will not come out as it comes out during pressure cooked tomato.
  3. Do not grind the tomato while they are very hot, they might come flying on you.
  4.  You can use freshly grind-ed pepper powder which gives a unique flavor to the gravy.


Serve the shorba hot with Dosa, Parantha or Rice. You can garnish it by adding chopped coriander leaves on the top.