Friday, 19 December 2014




Ripe firm red tomatoes
6 nos large
Garlic cloves finely minced
3 nos
Onion finely minced
1 no
Carrot boiled and pureed (optional)
2 – 3 tbsp
Olive oil             
1 tsp
Oregano + basil
½ tsp + ½ tsp
Red chilli flakes / chilli pdr
½ tsp
1 tbsp


1.       Make cross cuts on each tomato and put them in water.

2.       The water level should reach a little less than half of the tomatoes.

3.       Bring them to a boil till the skin can be peeled off with ease.

4.       Remove them and peel off the skin.

5.       Pass them through a blender to make a puree of it.

6.       Pass this puree through a sieve to remove out all the seeds and get smooth juice.

7.       Heat olive oil and add in the garlic.

8.       When it starts to colour a little add in the onion.

9.       When the onion softens and starts to leave a little oil, pour in the entire strained out juice.

10.   Bring to boil and simmer till the excess moisture has evaporated and it has become thick and saucy.

11.   Add the carrot puree and again boil till it becomes saucy. This puree helps in enhancing the colour of the sauce and also giving it body and volume.

12.   Season with salt. Add in the oregano, chilli flakes / chilli pdr, basil and sugar as per your taste.

13.   Use as required in any Italian or Mexican recipes which ask for the use of tomato sauce.

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