Tomato sauce is a staple product used in cooking, fast food, and packaged food industries. Unlike ketchup, tomato sauce is less sweet, less acidic, and often chunkier, depending on regional preferences and recipe customization.
🧂 Ingredients for Commercial Tomato Sauce (per 100 kg batch)
- Fresh ripe tomatoes – 130–150 kg (preferably Hybrid or Roma varieties)
- Salt – 2–3 kg
- Sugar – 3–5 kg (adjusted to taste)
- Spices and herbs – Garlic, onion, black pepper, basil, oregano, bay leaf
- Vinegar or lemon juice – For preservation and tangy taste
- Vegetable oil or olive oil – 3–5 liters (optional)
- Starch/flour – For thickening (optional)
- Preservatives – Sodium benzoate (as per FSSAI standards)
🏭 Tomato Sauce Manufacturing Process
1. Washing & Sorting
- Choose firm, ripe tomatoes—avoid overripe or spoiled ones.
- Wash thoroughly to remove dirt and chemicals.
2. Crushing & Heating
- Crush tomatoes using a crusher/pulper.
- Heat the pulp at 85–90°C to remove raw flavor and inactivate spoilage enzymes.
3. Pulp Refining
- Pass heated pulp through double/multiple-stage pulper machines to remove skins and seeds.
- Refined pulp will be the base for sauce.
4. Cooking the Sauce Base
- Transfer pulp to a steam-jacketed kettle or large sauce pan.
- Add spices, salt, sugar, vinegar/lemon juice, and cook.
- Stir continuously to avoid burning.
5. Thickening (Optional)
- Add food-grade starch, flour, or pectin if a thicker consistency is required.
- Continue boiling until TSS reaches ~25–28° Brix.
6. Oil Blending (Optional)
- In some recipes, vegetable oil or olive oil is added for texture and flavor.
- Herbs and aromatics like basil or garlic may be sautéed in oil before blending into sauce.
7. Cooling & Preservation
- Cool the sauce quickly after cooking.
- Add permitted preservatives like sodium benzoate.
- Ensure sauce pH is within safe range (~4.2 or lower) to prevent spoilage.
8. Filling & Packaging
- Fill hot sauce into sterilized bottles or pouches.
- Seal and label under clean, hygienic conditions.
- Store in a cool place or refrigerate for longer shelf life.
🧪 Quality Parameters
- Total Soluble Solids (TSS) – 25–28° Brix
- pH – ~4.0 to 4.2
- No microbial growth
- Free from skin/seed particles (unless rustic texture is preferred)
- Smooth, thick consistency
🍅 Best Tomato Varieties for Sauce:
- Roma/Plum – High pulp, deep red, low moisture
- Hybrid – Long shelf life, cost-effective for bulk use
- Desi (Nati) – Stronger flavor, used in some regional sauces
Want to make consistent, flavorful tomato sauce? Start with the right raw material.
✅ Kolar Red Gold supplies premium Hybrid and Roma tomatoes
✅ Sourced directly from Kolar APMC Mandi
✅ Flat commission – just ₹5 per box
✅ Bulk supply support for processing units and exporters
✅ Transport coordination available
👉 Contact us today for bulk tomato supply and pricing.
📞 WhatsApp / Call: +91-9738959525
