Jain Tomato Sause

2-1/2 kg. ripe tomatoes
200 gms.sugar1/4 cup
salt1/4 cup
red chilli powder1/2 tsp.
citric acid 150 ml.
brown cooking vinegar
Crush to coarse bits:
1" piece cinnamon
6-7 cloves
2 bay leaves
2 large black cardamoms

Tie crushed spices in a clean muslin cloth to form a pouch.
Wash and wipe tomatoes dry.
Chop and boil, without adding water.
Take care to stir frequently.
When tomatoes get soft, blend to a smooth puree.
Strain,discards seeds, skins,etc.
Put back to boil in a heavy,deep saucepan.
Put in spice bag, allow to boil in it.
When reduced to half, add sugar and salt.
When almost done (by plate test), add chilli and vinegar.
Boil again for 2-3 minutes. Remove spice bag.
Take off fire, add citric acid, stir well.
Pour into sterile bottles, cool, close caps, seal with wax.
Once bottle is opened for use, refrigerate.
Making time: 1 hour
Makes: 1.4 kg. (approx.)
Shelflife: 8-10 months

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