Step 1

Rinse the tomatoes well in water.

Step 2

Slice the top eye parts of the tomatoes. Roughly chop the tomatoes.

Step 3

Discard spotted parts or peels.

Step 4

Peel and rinse the garlic, ginger. Later roughly chop them.

Step 5

Halve and deseed the dry red chilies.

Step 6

Rinse the raisins and keep aside.

Step 7

In a huge pot or casserole or a 4 to 5 litre pressure cooker, take all the chopped tomatoes.

Step 8

Add the ginger, garlic, red chilies, raisins, vinegar, salt and sugar.

Step 9

Mix well and keep the pot or cooker on a low to medium flame on the stove top.

Step 10

Keep on stirring at intervals.

Step 11

When the tomatoes soften, switch off the fire. The softening takes about 25 to 27 minutes.

Step 12

When the mixture is slightly hot or warm, blend the puree with an immersion blender or in a regular blender. If using a regular blender, then don't add too hot of the tomato mixture.

Step 13

Make a smooth puree.

Step 14

With a strainer which is not very fine, strain the puree very well directly into a pot or a large sauce pan.

Step 15

Strain very well. Now you can sterilize the jar.

Step 16

First rinse the jar. in a large sauce pan heat water till it reaches its boiling point - meaning it has begun to boil.

Step 17

Immerse the jar and its lid in the hot water. Continue to boil the water along with jar for 8 to 10 minutes.

Step 18

Remove the jar with the help of clean tongs and place the jar inverted on a thick towel kept on the kitchen tabletop. Let the jar dry naturally.

Step 19

Keep the pot or pan with the strained tomato pulp on the stove top,

Step 20

On a low to medium flame, simmer the pulp till it starts thickening and reaches a ketchup like consistency. Takes about 35 to 40 minutes.

Step 21

Heat 1 tsp of water in a small bowl. add ¼ teaspoon of sodium benzoate to the hot water.

Step 22

Stir and dissolve the sodium benzoate. The preservative should be dissolved in the water.

Step 23

Pour the sodium benzoate solution to the hot tomato ketchup. Mix and stir very well.

Step 24

Pour the hot tomato sauce in the sterilized jar. Close tightly with the lid.

Step 25

Let the sauce cool and be kept aside for some hours or a day. Then keep it in the refrigerator and use after 1 or 2 days.

Step 26

Serve tomato sauce with any snack or appetizer.