10 medium sized tomatoes
2 tsp ajwain (carom seeds)
A pinch asafoetida (hing)
1 tbsp garlic, grated
1 tsp chilli powder
1 tsp sugar
2 tbsp oil
Salt to taste
Blanch the tomatoes in hot water. Peel and puree in a liquidizer.
Heat the oil in a pan, put the ajwain and asafoetida and fry for 30 seconds.
Put the garlic and fry for another few seconds.
Put the pureed tomatoes, chilli powder, sugar and salt and allow it to simmer.
Simmer for 20 minutes or till the oil gets separated.
Cool it and use whenever required.