1. Firstly, blanch the ripe tomatoes along with garlic cloves in enough water.
2. Cover and boil for 3 minutes, or until the tomato skins start to separate.
3. Allow the tomatoes and garlic to cool completely, then transfer them to a blender.
4. Blend into a smooth puree without adding any water.
5. Strain the puree using a filter to remove seeds and skin.
6. Transfer the smooth tomato–garlic puree to a pan and mix well.
7. Boil on medium heat, stirring occasionally to prevent burning.
8. Continue boiling for about 10 minutes.
9. Add Kashmiri red chilli powder, sugar, and salt to taste.
10. Keep stirring until the puree thickens.
11. Cook further until all excess water evaporates and the sauce becomes thick.
12. Add vinegar, mix well, and check seasoning.
13. Once cooled completely, transfer the tomato sauce to a clean, dry bottle or jar.
Perfect as a homemade tomato sauce for fries, burgers, sandwiches, and snacks 🍅
