How to Make Tomato Sauce


  • 4 cup Tomato puree
  • 1 – 1/2 cup Vinegar (5% acidity)
  • 42 g Salt
  • 0.22 g White pepper
  • 320 g Sugar
  • 0.22 g Cinnamon
  • 0.9 g Other spices
  • 2 tsp Cornstarch dissolved in
  • 1/4 cup Water


  • stainless/enameled kettle bowl
  • wooden ladle knife, stainless
  • measuring cups & spoons chopping board
  • casserole, stainless colander
  • blender (optional) stove
  • strainer, stainless thermometer
  • weighing scale


  1. Sort and wash ripe, fleshly red tomatoes.
  2. Blanch for 30 seconds. Dip in cold water and peel.
  3. Scoop to remove the seeds. Strain and collect the juice.
  4. Osterize and/or chop the pulp.
  5. Mix the juice and the pulp. Boil for 10-15 minutes with occasional stirring.
  6. Strain through a coarse strainer allowing all pulp to pass through.
  7. To every 4 cups of the tomato puree, add the vinegar and the remaining ingredients.
  8. Boil the mixture for 1 hour stirring constantly to avoid scorching until the right consistency is reached. Add cornstarch previously dissolved in water.
  9. Fill while hot in sterilized bottle. Seal thoroughly. Process in boiling water for 35 minutes.
  10. Cool, label and store.

For more information, contact:

Industrial Technology Development Institute
DOST Compound, Gen. Santos Ave.,
Bicutan, Taguig City
Tel Nos.: (02) 837-2071 to 82 locs 2182, 2218, 2180;
Telefax Nos.: (02) 837-3167/6150/6156

source: DOST-ITDI

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