বাড়িতে প্রতিবছর বানানো হয়
বাড়িতে প্রতিবছর বানানো হয় 🍅 is a medium Bangladeshi recipe that serves 8. 15 calories per serving. Recipe by @PANCHFORON on YouTube.
Prep: 20 min | Cook: 45 min | Total: 1 hr 20 min
Cost: $19.39 total, $2.42 per serving
Ingredients
- 2 kg Tomatoes (overripe, washed and roughly chopped)
- 1 medium Onion (peeled and roughly chopped)
- 5 pieces Garlic Cloves (peeled)
- 15 g Fresh Ginger (peeled and roughly chopped (about 1 inch))
- 250 ml White Vinegar (adds tanginess, use regular distilled white vinegar)
- 1 tsp Kashmiri Chili Powder (mild, gives red color)
- 1 tsp Regular Chili Powder (adds heat)
- 1.5 tsp Salt (adjust to taste)
- 1 tsp Sugar (balances acidity)
- 1 tsp Garam Masala (adds warm spice depth)
Instructions
Prepare the vegetables
Wash the tomatoes, onion, garlic and ginger. Roughly chop the tomatoes, onion, garlic cloves and ginger into pieces that will blend easily.
Time: PT10M
Blend into a puree
Place the chopped tomatoes, onion, garlic and ginger into a food processor or blender. Pulse until you obtain a smooth puree.
Time: PT5M
Strain the juice
Pour the puree through a fine mesh strainer into a large bowl, pressing with the back of a spoon to extract as much liquid as possible. Discard the remaining pulp.
Time: PT5M
Add vinegar and spices
Measure one‑quarter of the tomato juice volume and add that amount of white vinegar to the juice. Stir in Kashmiri chili powder, regular chili powder, salt, sugar and garam masala until fully dissolved.
Time: PT5M
Reduce the sauce
Transfer the seasoned juice to a large heavy‑bottomed pot. Bring to a high flame, then reduce to medium. Stir continuously and simmer until the mixture thickens and no water separates – about 30‑45 minutes.
Time: PT45M
Bottle the hot sauce
While the sauce is still hot, carefully pour it into sterilized glass bottles using a funnel. Seal tightly.
Time: PT5M
Cool and store
Allow the bottles to cool at room temperature, then store in the refrigerator for up to 2 weeks or freeze for up to 3 months.
Time: PT5M
Nutrition Facts
- Calories
- 15
- Protein
- 0.5 g
- Carbohydrates
- 3 g
- Fat
- 0 g
- Fiber
- 0.5 g
Dietary info: Vegan, Vegetarian, Gluten-Free, Dairy-Free, Nut-Free
Ingredient Substitutions
- Instead of Tomatoes: Canned crushed tomatoes (use 2 cans, 400g each)
- Instead of Onion: Shallot, Green onion (white part)
- Instead of Garlic Cloves: Garlic paste (1 tsp)
- Instead of Fresh Ginger: Ground ginger (1/4 tsp)
- Instead of White Vinegar: Apple cider vinegar, Lemon juice (adjust salt)
- Instead of Kashmiri Chili Powder: Paprika (for color)
- Instead of Regular Chili Powder: Cayenne pepper (½ tsp)
- Instead of Salt: Sea salt, Kosher salt (use slightly less)
- Instead of Sugar: Honey (½ tsp)
- Instead of Garam Masala: All‑spice blend (½ tsp)
Equipment Needed
- Cutting Board
- Chef Knife
- Food Processor or Blender
- Fine Mesh Strainer
- Large Heavy‑Bottomed Pot
- Wooden Spoon
- Measuring Spoons
- Sterilized Glass Bottles with Lids
- Funnel (optional)
Critical Steps — Do Not Skip
- Straining the puree to obtain clear tomato juice.
- Reducing the sauce until all water evaporates; this determines final thickness and shelf‑life.
- Sterilizing bottles before filling to prevent spoilage.
Chef Tips from the Video
- Use fully ripe or slightly overripe tomatoes for natural sweetness and richer color.
- Roasting the tomatoes, onion, garlic and ginger before blending adds a smoky depth.
- A stainless steel pot distributes heat evenly, reducing the chance of scorching.
Troubleshooting
Sauce is too watery after cooking.
Continue simmering on medium heat, stirring frequently, until it reaches the desired thickness.
Sauce became too thick or stuck to the pot.
Add a tablespoon of water, stir vigorously, and lower the heat to prevent burning.
Sauce tastes overly acidic.
Add an extra teaspoon of sugar or a pinch of baking soda to balance the acidity.
Storage
Refrigerator: Up to 2 weeks in a sealed glass bottle.
Freezer: Up to 3 months; thaw in refrigerator before use.
Room temperature: Do not store at room temperature after opening; unopened sealed bottles can keep for several months in a cool dark pantry.
Make-Ahead Tips
- Prepare a large batch and freeze in portion‑size freezer bags.
- The sauce flavor deepens after 2‑3 days; let it rest before the first use.
Frequently Asked Questions
What is the cultural significance and history of homemade tomato sauce in Bangladeshi cuisine?
In Bangladeshi households, homemade tomato sauce is a staple condiment prepared during the mango season when tomatoes are abundant. It is used year‑round to add tangy flavor to curries, fried fish, and rice dishes, reflecting the Bengali love for balanced sweet‑sour profiles.
What are the traditional regional variations of Bangladeshi tomato sauce across different districts?
In coastal districts like Khulna, the sauce often includes mustard oil and a hint of dried fish for umami. In the northern regions, people add a pinch of fenugreek seeds and more sugar to counter the sourness of local tomatoes.
How is homemade tomato sauce traditionally served in Bangladesh?
It is typically served as a side accompaniment with fried snacks such as alur chop, beguni, and samosa, or drizzled over steamed rice and dal for an extra burst of flavor.
During which celebrations or occasions is homemade tomato sauce especially prepared in Bangladeshi culture?
Families often make large batches of the sauce during the Bengali New Year (Pohela Boishakh) and before Ramadan to have a ready‑to‑use condiment for the many special meals prepared during the month.
What other Bangladeshi dishes pair well with this homemade tomato sauce?
It pairs beautifully with fish fry (machher jhal), eggplant bharta, chicken bhuna, and even simple boiled potatoes (alu bhorta). It also works as a base for tomato‑based curries like chingri malai.
What makes this homemade tomato sauce special compared to store‑bought versions in Bangladeshi cuisine?
The sauce uses overripe fresh tomatoes, a balanced blend of Kashmiri and regular chili powders, and a precise vinegar ratio, giving it a fresher taste, brighter color, and longer shelf‑life without artificial preservatives.
What are the most common mistakes to avoid when making homemade Bangladeshi tomato sauce?
Common errors include not straining the puree, which leaves a gritty texture; reducing the sauce too quickly on high heat, causing scorching; and adding too much vinegar, which makes the sauce overly sharp.
Why does this recipe use both Kashmiri chili powder and regular chili powder instead of just one type?
Kashmiri chili powder provides a deep red color and mild heat, while regular chili powder adds the necessary spiciness. The combination creates a balanced flavor and appealing hue.
Can I make this homemade tomato sauce ahead of time and how should I store it?
Yes, the sauce can be prepared in advance. After bottling, keep it sealed in the refrigerator for up to two weeks or freeze in airtight containers for up to three months. Always use sterilized bottles to ensure safety.
What does the YouTube channel PANCHFORON specialize in?
The YouTube channel PANCHFORON focuses on traditional Bangladeshi home cooking, sharing step‑by‑step tutorials for everyday dishes, preserves, and festive recipes that emphasize authentic flavors and simple techniques.
How does the YouTube channel PANCHFORON's approach to Bangladeshi cooking differ from other cooking channels?
PANCHFORON emphasizes using locally available ingredients, detailed explanations of each spice's role, and practical tips for long‑term storage, whereas many other channels focus on quick shortcuts or fusion twists.
Last updated: August 28, 2026
