ఏం చేస్తాం అంత పిచ్చి మరి😍టమాటో సాస్ చేయడం ఇంత సులభమా😋?homemade tomato sauce

Ingredients

• 500 g Tomatoes (half kilo, washed and quartered)
• 1 medium Onion (peeled and cut into chunks)
• 1 medium Beetroot (peeled and cut into chunks)
• 5 pieces Garlic Cloves (peeled)
• 10 pieces Black Peppercorns (whole)
• 1 small piece Cinnamon Stick (about 2‑3 cm)
• 5 pieces Dried Red Chilies (whole, mild to medium heat)
• 100 ml Water (about a small tea‑glass)
• 0.5 cup Jaggery (Bellam) (adjust to 0.75 cup for sweeter taste)
• to taste Salt
• 1 tablespoon Corn Flour (mixed with a little water to form a slurry)

Instructions

1. Prepare the vegetables

   Wash the tomatoes, onion and beetroot thoroughly. Cut the tomatoes into quarters, the onion and beetroot into chunky pieces, and set aside. Peel the garlic cloves.

   Time: PT5M

2. Load the pressure cooker

   Place the tomato pieces, onion chunks, beetroot chunks, garlic, peppercorns, cinnamon stick, dried red chilies and 100 ml water into the pressure cooker. Close the lid securely.

   Time: PT2M

3. Cook under pressure

   Bring the cooker to high pressure and cook for 4‑5 whistles (approximately 12‑15 minutes).

   Time: PT15M

   Temperature: High pressure

4. Cool and blend

   Allow the cooker to release pressure naturally, then open it and let the contents cool slightly. Transfer everything to a blender and blend until a smooth paste forms.

   Time: PT5M

5. Strain the sauce

   Pour the blended mixture through a fine mesh strainer into a bowl, using a spoon to press the pulp through. Discard the remaining pulp (or use it in a veggie patty).

   Time: PT3M

6. Sweeten and season

   Transfer the strained liquid to a saucepan. Add ½ cup jaggery (or up to ¾ cup for a sweeter taste) and a pinch of salt. Stir over medium heat until the jaggery fully dissolves.

   Time: PT5M

   Temperature: Medium heat

7. Thicken the sauce

   Mix 1 tablespoon corn flour with a little cold water to make a smooth slurry. Slowly pour the slurry into the simmering sauce while stirring continuously. Cook for 2‑3 minutes until the sauce reaches a thick, glossy consistency.

   Time: PT3M

   Temperature: Medium heat

8. Cool and store

   Remove the saucepan from heat and let the sauce cool completely. Transfer it to a clean airtight container and refrigerate. The sauce stays fresh for up to 1 month.

   Time: PT5M

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

18 g

Fat

0 g

Fiber

2 g