The best tomato sauce recipe – How to make tomato sauce

Photo: Eric Bernstein; Food Format: Gore making

Needless to say, the dishes from India that are vast and varied are very tasty. From chicken tikka masala to lamb curry to tandoori chicken, you name it, every dish from the Indian subcontinent is absolutely delicious. The same goes for tomato sauce, a spiced condiment rich in peanuts flavored with fresh ginger, cumin, cinnamon, turmeric, and cayenne pepper. Tomato sauce is often served with dosa or athabam, and is also great served on top of cheeseburgers or with grilled cheese sandwiches.

The term chutney is actually quite broad, and includes everything from mint chutney (an edible sauce served with fried foods) to mango chutney (a chunky sauce that brings a sweet-spicy shine to savory dishes like pork chops).

If you’re overburdened with tomatoes or some are past their peak, this is a great recipe to use up your summertime bounty. Since you will be using a blender to make this recipe, there is no need to peel the tomatoes. Refrigerate the tomato sauce in an airtight container for up to 5 days.

Note: If you are allergic to peanuts, skip them altogether. The sauce will still be absolutely delicious.

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yields:

1


cup

Preparation time:

0

hours

10

minute

total time:

0

hours

40

minute

2 tbsp.

Neutral oil or ghee

2 tbsp.

Salted or unsalted roasted peanuts

1 tbsp.

chopped fresh ginger (from about 1 inch)

1 lb.

Tomatoes, seeded and coarsely chopped

2 tbsp.

apple cider vinegar

1/2 tsp.

Finely grated lemon flavor

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  1. In a large Dutch oven or heavy saucepan over medium heat, heat the oil. Cook peanuts, stirring occasionally, until golden brown, 2 to 3 minutes. Using a perforated spoon, transfer the peanuts to a small bowl, leaving the oil in the bowl.
  2. Reduce the heat to medium. In Dutch oven, cook garlic and ginger, stirring, until soft and fragrant, about 1 minute. Add the cumin, turmeric, cinnamon and cayenne pepper and cook, stirring, until combined, about 30 seconds. Add tomatoes, vinegar, brown sugar, and 2 teaspoons salt. Bring to a simmer and cook, stirring occasionally, until reduced and tomatoes are crumbly, about 25 minutes.
  3. Transfer the tomato mixture to a blender. Add peanuts, lemon peel, and lemon juice and blend until smooth. (This can also be done in a food processor, scraping the sides, although the result may not be as smooth.)
  4. Transfer the sauce to a jar and refrigerate until ready to use.
  5. moving forward: The sauce can be made up to 5 days in advance. Keep refrigerated.

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tomato sauce

Photo: Eric Bernstein; Food Format: Gore making

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