500 ml-1L Jar
10 big tomatoes
1 tablespoon corn starch mixed with ¼ cup water
1 tablespoon of olive oil
1 cup of tomato paste (optional)
⅔ to 1 cup white sugar
2 tablespoons apple cider vinegar /¼ cup lemon juice
1 tablespoon salt
¼ cup yellow mustard powder
1 tablespoon black pepper
Process 1: Score the tomatoes in equal parts from all sides and put them in boiling water for 4-5 minutes. Once they cool down at room temperature, peel the skin and blend it into a smooth paste. Heat a medium pot and put the blended mixture in it, add the other ingredients (except corn starch), bring it to a boil and then simmer it for 10-15 minutes until the entire mixture thickens (Stir frequently).
The entire mixture should reduce to ½ of the size.
Let it cool down little bit and the blend again smooth. Add the corn starch mixture to the blended mixture . Cook for 5 minutes by continuously stirring on medium heat. Turn off the stove, let it cool down on room temperature and empty in a sterilized jar. Store it in the refrigerator.
*Note for an Alternate method: You can also use Canned Crushed Tomatoes instead of fresh tomatoes to save time. Use more sugar like around 1- ½ to 2 cups if the crushed tomatoes can are around 800 ml.
2 cans of crushed tomatoes and one small can of tomato paste will serve the purpose. You don’t need to use corn starch in this method or boiling to half the size method as crushed tomatoes and paste are pretty thick. Just make sure to cook it for 20 to 25 minutes. Let it cool down and then blend it smooth. Store it in the jar and refrigerate.
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