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Tomato Sauce
Indian Cooking Pastes & Sauces1 kg pouchHalal

Tomato Sauce

Enhance your dishes with our premium bulk Tomato Sauce.

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Tomato Sauce is a must-have condiment in every kitchen, adding rich flavor, natural sweetness, and vibrant color to a variety of Indian, Indo-Chinese, and fusion dishes.For Indian restaurants, catering services, and commercial kitchens in the USA, bulk Tomato Sauce provides a ready-to-use, high-quality base that ensures consistent taste, smooth texture, and authentic flavor across all dishes.

Why kitchens choose it
  • FDA compliant – ensuring safety, hygiene, and consistent quality
  • Consistent taste, aroma & texture – ideal for repeated use in high-volume kitchens
  • Hygienically processed & shelf-stable – retains flavor, color, and smooth consistency for long-lasting use.our Tomato Sauce helps chefs save preparation time, maintain menu consistency, and deliver perfectly flavored dishes efficiently
On the menu
  • Curries & Gravies – Adds natural sweetness and tang to Chicken, Paneer, and Vegetable Curries
  • Snacks & Starters – Perfect as a dip or base for fried snacks, pakoras, and finger foods
  • Pasta & Indo-Chinese Dishes – Spaghetti, noodles, sauces, and stir-fries
  • Chef Benefits – Ready-to-use sauce saves time, ensures consistent flavor, and simplifies high-volume cooking.With ready-to-use Tomato Sauce, restaurants can consistently serve flavorful, colorful, and appealing dishes, delig
Foodservice spec
Pack1 kg sealed pouch
MOQ50 kg (50 pouches, mix any bases)
Shelf life18 months ambient
Yield10–18 portions per 1 kg pouch when prepared with protein, depending on the dish and portion size.
StorageStore in a cool, dry place away from direct sunlight. Refrigerate promptly after opening and use within 5–7 days.
AllergensAllergen information pending
CertificationsFDA · ISO · Halal · HACCP · GMP
AvailabilityShown to trade accounts

Full specification sheet and allergen statement per lot available to trade accounts on request.

Preparation
From pouch to plate
  1. Sear or sauté the protein (or vegetables / paneer) to colour.
  2. Add the base — typically 100–125 g per portion — and bring to a simmer.
  3. Adjust consistency with stock or water; simmer until the protein is cooked through.
  4. Finish to the house style (cream, butter, fresh herbs, a squeeze of lemon) and plate.

Sterilised with advanced Japanese technology. No preservatives.

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