How make Jain Tomato Sauce & Preserve.

Being Jain Basically, onions and garlics are avoided (although i am not following it strickly in context to food ) but yet my this recipe excludes Onion and Garlic .I always prefer ” NO Onion No Garlic”  sauce.

Miki, my brother loves tomato sauce…he needs sauce for bread rolls, cutlets, samosas, puffs, pizzas etc etc…..and that’s how I started  making homemade sauce….I think it was way back in 2000 that I started making “Pickles, Chutneys, And Preserves” and got hooked to simple homemade Tomato Sauce recipe. Since Miki, cannot do without sauce and I did not want to pump him with store brought sauce with all the preservatives, colours, emulsifiers. I follow my recipe completely and Miki always says this taste better than store brought ones….! So come and lets get started 🙂


2 cups chopped tomatoes
1/2 cup peeled and cubed bottle gourd
3 tbsp sugar
1/2 tsp chilli powder
1 tbsp cornflour mixed with water
2 tbsp vinegar
salt to taste

To Be Tied In A Muslin Cloth To Make A Small Spice Bag.
1 cinnamon
2 bayleaves
4 cloves
4 black peppercorns



  1. Combine the tomatoes, bottle gourd, sugar, chilli powder and salt and blend to a smooth puree in a blender using about ¼ cup of water if required.
  2. Strain and boil the strained liquid in a vessel along with the spice bag.
  3. When the sauce starts thickening, add in the cornflour mixture and vinegar.
  4. Cook till the mixture resembles a smooth sauce.
  5. Cool and use as required. This sauce can be stored refrigerated for upto 15 days.              7680fec8ef8d7f55ef7e25bca5a9eec5ea3e8621.jpg

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