Author: Jain Recipes Category: Chutney Cuisine: Italian Yields:1 Serving
Difficulty:Easy
Prep Time:10 Mins
Cook Time:25 Mins
Total Time:35 Mins
Jains miss out on most sauces and dips as they contain onion and garlic. Here is a jain-friendly italian tomato sauce, in which capsicum along with motley spices and herbs complement the natural flavour of juicy tomatoes, to ensure a wonderful flavour and aroma. Prepare and store this sauce for use with various snacks, pizzas, pastas, and such.
Ingredients
4 tomatoes (large sized)
2 bayleaves (tejpatta)
6 whole peppercorns (kalimirch)
1/2 cup capsicum (deseeded and finely chopped)
1/4 cup tomato ketchup
1 tsp sugar
1/2 tsp dried oregano
2 tbsp oil
salt to taste
Instructions
Step 1 Put the tomatoes in a vesselful of boiling water for about 10 minutes.
Step 2 Peel, cut into quarters and deseed the tomatoes.
Step 3 Chop finely and keep the tomato pulp aside.
Step 4 Heat the oil in a pan, add the bayleaves and peppercorns and sauté for a few seconds.
Step 5 Add the capsicum and sauté for a few minutes.
Step 6 Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little.
Step 7 Add the tomato sauce, sugar and salt and simmer for some more time.
Step 8 Finally, add the oregano and mix well. Remove the bayleaves and peppercorns and discard.
Step 9 Use as required.
