its nice to see this recipe for tomato sauce, thank you. I have wanted to try one for a long time, and started to work one out using tomato puree, but it didn't have the flavour I was after. At the moment I am using a Polish product called 'pikantny', which has celeriac in it, and it is really tasty.

I would make a few suggestions looking at your recipe.

I know how difficult it is converting from Indian measures to others, and cooks' liking to mix up weights and measures, but it just seems easier to measure somethings in teaspoons, others in ml, others in cups, etc. I would suggest you change the quantity of vinegar to 100ml, nobody weighs vinegar, surely? And I would not describe it as white, surely it is either coloured or colourless. May I suggest you say what not to use, say malt vinegar, or to use a cider/sherry or non-brewed condiment. Also, and just being picky, really, but this is because of the hgh regard I have for this forum, the abbreviation for gramme is just g, or a thousand grammes is kg, as you have written (so many books and other bodies who should know better get this wrong!!) Lastly, I would look at the measure for cumin seeds, and suggest it be in teaspoons, or part thereof.

Please don't think of these as corrections or criticisms, just that it may be easier for others to follow.

I'm going to try this recipe when I can get cheap tomatoes in the local market, and being in London, it will be cheap!.

I have successfully made sauces with habanero chillies, and one with habanero and fresh mango pulp which is exceptional, if I say so myself. I will post a recipe when I've made the next batch, and proved it is rugged enough.

Hello Lapis

Thank you so much for your comments.

I have made some changes, but I don?t want to change the recipe too much, it is my late father?s, and I would like to preserve it as much as possible. He was the one who always made jams/sauces/jellies/ketchup etc. in out house. The recipe is from his notebook.

He was a well known chemist in India in his field and I am sure knew how to convert weights of various liquids to volumes without even thinking about it. Looking at his book, he has often written liquid measures in weight, not volume. I remember him teaching us about how much 100 gm. of water measured in volume and so on :-)! I have changed it to 100 ml. vinegar, because it makes more sense to everyone.

He made his own vinegar from sugar cane juice, fermented in sealed earthenware pots. When ready, the vinegar was very dark, lovely in flavour and taste. I am not sure how he made it white/light, but he did, for using in ketchup and a few other things. Dark one would have made the ketchup brown probably. I do take your point though, that in this day and age, it would be better to say white or light vinegar. So it has been changed.

I have always used gm. for gram, ever since school days, through college and medical school, and no one has ever said that it is incorrect. In fact, most people around me have used gm. I have always believed that you can write either gm. or g. or gr., though g. is now the most commonly used symbol. In any case, I have over a 1200 recipes to correct, if I decide to do that. It will be too much hard work and I don?t think anyone has been confused by it so far. So, gm. remains for the time being :-).

I will look forward to your recipes, hopefully with pictures, of sauces with habanero chillies, and with habanero and fresh mango pulp.

Thank you for taking the trouble to write your thoughts Lapis, very much appreciated.

Love

Mamta

thank you Mamta for your reply, and for taking it in the vain intended.

As for gramme, in science, g is the only accepted abbreviation (in European documents, that is, America seems to do whatever it deems appropriate, as usual!) but although when we cook, we are all doing science, I don't think it matters at all.

And other than in baking, I don't think measurements are that important, there are too many other variables, which when taken together, makes cooking as much an art as a science. All that is important is that we produce something enjoyable and free from harm, and 'on time' ;?)

Looks like a great recipe. Cant believe i didnt search for one earlier. Last summer I had buckets of tomatoes. Unfortunately a lot of them went to waste. I'll definately be making some sauce with this recipe....roll on summer!!!! Yeah.

Cheers

Steve

we're in the middle of summer in the UK, we can tell this because the rain is warmer ;?)