09/03/2026
I Stopped Buying Ketchup Once I Made This Tomato Sauce
Homemade tomato sauce with no water, no thickeners and nothing
from a bottle. In Georgia — the country, not the state — they
call it satsebeli.
The one step most people get wrong: cooked tomatoes go through
a sieve, never through a blender. A blender grinds the skins
and seeds into powder, they hang in the sauce and settle at the
bottom of the jar as grit.
INGREDIENTS
Ripe tomatoes — 4 1/2 lb (2 kg)
Garlic, peeled whole cloves, into the pot — 7 to 8
Garlic, fresh, blended in at the end — 6 cloves
Ground coriander — 1 tbsp
Dried cilantro leaves — 1 tbsp
Red pepper flakes — 1 tbsp
Salt — 1 tsp, and start lighter if you are unsure
Ground fenugreek — 1/2 tsp, optional
To serve: fresh cilantro, chopped, and red onion, diced small.
Makes about 2 cups (500 ml). About an hour and a half from
cutting the first tomato to taking the pot off the heat, and
almost none of that is work.
METHOD
Quarter the tomatoes, add the peeled cloves, no water at all.
Bring to a boil, kill the heat, let it cool enough to handle.
Push everything through a sieve — skins and seeds stay behind.
Blend the fresh garlic with a splash of water, stir it in with
the spices and salt, and boil it a second time until the trail
behind the spoon takes a second to close. It thickens again as
it cools.
STORAGE
Sterilised glass in the fridge, two to four weeks. Freezes well
in plastic containers — not glass.
Full amounts are also pinned at the top of the comments.
More from the show:
https://www.youtube.com/show/VLPLc9Pudcoj_P8
Tell me which one to film next — plum, green, or red.
