The methods used in Uganda for the production of tomato sauce are the same as other methods. The tomato sauce was produced using Khan et al. as a general guideline, with some minor adjustments. After being washed, sorted, and purchased from the Lilongwe market in Malawi, one kilogram of ripe tomatoes were blanched at 80 degrees Celsius for fifteen to twenty minutes, after which they were cooled with cold water, peeled, and the end product was strained through a sieve to remove the seeds. The tomatoes were then strained through a sieve to remove the seeds. The resulting mixture was placed in a blender and given a thorough mixing before having oil, ginger, cloves of garlic, thyme leaves, and corn starch added to it in equal amounts. 
After heating the mixture for approximately four to five minutes at a temperature of one hundred degrees Celsius, sugar and salt were respectively added. After that, the mixture was allowed to boil at the same temperature for a further 25 to 30 minutes while being stirred. The finished product (sauce) was then cooked at a lower temperature for a longer period to achieve the desired level of thickness. The maize starch that was added at the end helped the thickening process. Tomato sauce packaging and storage Bottles of 500 milliliters each contained the finished product of tomato sauce. The bottles went through a 15-minute process of pasteurization at 100 degrees Celsius before being packaged. The sauce was fortified with sodium benzoate at a concentration of 0.01%. (Heinz, 2013). At last, the bottles were cooled down and placed in storage at two distinct temperatures, namely 6 and 30 degrees Celsius. In sensory assessment to evaluate sensory qualities like color, taste, flavor, and texture, a hedonic scale with five points was utilized. This scale is very common and is used by many (De Groote et al., 2014). At each session of the test, the panelists were asked to rate the tomato sauce on a scale from one to five, with five representing an extreme liking, four representing a strong liking, three representing a moderate liking, two representing neither liking nor disliking, and one representing a strong disliking. For each sensory evaluation session, a fresh tomato sauce was prepared so that it could be compared to the previously stored tomato sauce, which had been kept at temperatures of 6 and 30 degrees Celsius. This was done so that it would be possible to determine the degree to which the previously stored tomato sauce differed from the previously fresh sauce that served as the control. Separately, the same panelists were asked to score the degree of difference between fresh sauce and sauce that had been held at 6 and 30°C on a scale from 0 to 5. 0 indicated that there was no difference, and 5 indicated that there was a significant difference. 
When calculating the paired mean differences, the differences between the sauce that had been preserved and the sauce that was freshly made were used. In addition, water was made available to each taster so that they may rinse their mouths and prepare for the next round of testing. Tomatoes are one of the most common types of vegetables and spices used in cooking. It can be eaten either raw, fresh, or cooked in combination with other foods. However, when there is a bumper harvest, as there was in Uganda between April and June, prices fall to such low levels that farmers' earnings decrease. For instance, a 40-kilogram container that ought to have a price range of 70,000 to 90,000 schillings can be purchased for as little as 30,000 schillings instead. However, if those same tomatoes were processed into tomato sauce, chili, or paste, the farmer would be able to earn a significantly higher income. For illustration purposes, 750 grams of sauce can be made from one kilogram of tomatoes. If one kilogram of fresh tomatoes sells for between one thousand and one and a half thousand shillings, then one farmer can expect to make between five thousand and six thousand shillings from the sale of two hundred fifty grams of tomato sauce. One box of forty kilograms can yield thirty kilograms of tomato sauce, which the farmer can sell for anywhere between 164,000 and 198,000 shillings. The selection of tomatoes for the sauce It doesn't matter what kind of tomato you like best; you can use it to make tomato sauce. If you are not a farmer, you can purchase the tomatoes at the nearest market in the quantities that you require, depending on how many tomatoes you require. 
It is strongly recommended to use tomatoes for cooking that are oval but have a smooth, round exterior and more juice content. Requirements
- Tomatoes
- Sodium benzoate
- The use of preservatives
- Stabilisers
- Cooking vessel, which may be a saucepan.
- A slicer for fruit, or just a knife with a good edge
Important procedures for making tomato sauce
- Set up the processing in an assembly line. The most time-consuming aspect of this endeavor is the preparation of the tomatoes for the sauce; but, if you take the time to make yourself organized before you start, the job will go very fast.
- Arrange all of the tomatoes so that the stem ends are facing up on the sheet pan, bring a kettle of water to a boil, and then begin peeling and slicing the tomatoes after the water has boiled.
- If you have a food blender, you can peel and slice the ingredients as you put them in the blender. A blender or food processor can be purchased for as little as 100,000 Kenyan Shillings. It is essential to have a blender since it makes the process of combining the tomatoes much simpler. A chunky sauce can be made with just a few pulses, while a very smooth sauce can be made by processing it for a longer period.
After the tomatoes have been adequately prepared, you also have the option of chopping them by hand, passing them through a food mill, or puréeing them with a stick blender. 
- The time needed for cooking or boiling is proportional to the volume. Having said that, this should be for approximately sixty to ninety minutes (one and a half hours).
Shorter cooking times will result in a sauce that is thinner and will have a fresh tomato flavor. However, if you are making this sauce for commercial purposes, it may not last as long on the shelf. Your sauce will thicken as the cooking time increases, and it will acquire an appetizingly cooked flavor as a result. Keep an eye on your sauce as it simmers, and pull it off the heat after it has reached the texture and flavor profile that you prefer. Before it has a chance to cool down, stir in one teaspoon of sodium benzoate.
- You do not require the use of preservatives if you want to consume them within the next day or two. However, if you intend to sell the sauce, you are required to include preservatives at a rate of one teaspoon per kilogram of sauce.
- You must have already purchased all of your packaging materials at this point. Depending on the form, the price of a single little plastic bottle containing 250 grams is between 150 and 200 shillings. Before you put the sauce in the bottles, you should wait until it has cooled down. It is also essential that you appropriately brand your product. The cost of branding each bottle could range anywhere from sh100 to sh150.
- Contact the Uganda National Bureau of Standards to have your goods awarded what is known as a Q mark, which stands for the quality mark.
The monetary worth of Uganda's exports of tomato ketchup (sauce) The value of tomato ketchup (sauce) exported by Uganda in 2019 was 1.64 million US dollars, representing a decline of -40.79% compared to the total value of tomato ketchup (sauce) exported in 2018, which was 2.77 million US dollars. The value of tomato ketchup (sauce) produced in Uganda dropped by 18.275 percent on an annual basis between 2017 and 2018. The fluctuation in the quantity of tomato ketchup (sauce) exported by Uganda between the years 2017 and 2019 was -42.7 percent on an annual basis, which was higher than the variation of -39.098% that occurred between the years 2018 and 2019. In 2019, Uganda brought in a total of 2,176 metric tons of tomato ketchup (sauce). 
Over several years, there has been a lot of fluctuation in the cost of tomato ketchup (sauce) in the Ugandan market. In the years leading up to 2019, one kilogram of tomato ketchup (sauce) cost $1.09 in 2017 and $1.37 in 2018, respectively. The price of exports decreased by 2.785% in 2019, coming in at $1.33 per kilogram. The market value of tomato ketchup exported from Uganda (sauce) In the years 2016, 2017, 2018, and 2019, the total values of Uganda's exports of tomato ketchup (sauce) amounted to US$ 462, US$ 2,344, US$ 2,770, and US$ 1,637 in US dollars thousand respectively. The cost of one tonne of tomato ketchup (sauce) in Uganda was US$ 1,118.64 in 2016, US$ 1,091.84 in 2017, US$ 1,372.65 in 2018, and US$ 1,331.98 in 2019. These figures are for the years 2016, 2017, and 2018 correspondingly. The monetary worth of Uganda's exports of tomato ketchup (sauce) In the years 2016, 2017, 2018, and 2019, the total values of Uganda's exports of tomato ketchup (sauce) amounted to US$ 462, US$ 2,344, US$ 2,770, and US$ 1,637 in US dollars thousand respectively. The wholesale cost of ketchup (sauce) made from tomatoes in Uganda In the year 2022, the price of tomato ketchup (sauce) in Uganda is expected to range between US$ 1.33 and US$ 1.37 per kilogram, which is equivalent to between US$ 0.6 and US$ 0.62 per pound (lb). The cost is UGX 4757.06 per kilogram when expressed in Ugandan Shilling. In both Jinja and Kampala, the price of a tonne comes out to an average of USD 1,331.98. In 2019, the price per kilogram that Uganda paid to import tomato ketchup (sauce) was USD 1.20. To get an industry analysis of tomato ketchup in Uganda, click here (sauce).