INGREDIENTS<br /><br />• 4 large sized tomatoes <br />• 2 bayleaves (tejpatta) <br />• 4 to 6 black peppercorns (kalimirch) <br />• 1 small onion, chopped <br />• 1 tsp garlic, chopped <br />• 2 tbsp tomato puree (optional) <br />• 1/4 cup tomato ketchup <br />• 1 tsp sugar <br />• 1/2 tsp dried oregano <br />• 2 tbsp olive oil or oil <br />• salt to taste <br /> <br />METHOD<br /><br />1. Blanch the tomatoes in boiling water. <br />2. Peel, cut into quarters and deseed the tomatoes. <br />3. Chop finely and keep the tomato pulp aside. <br />4. Heat the olive oil, add the bay leaves and peppercorns and sauté for a few seconds. <br />5. Add the onion, garlic and capsicum and sauté for a few minutes. <br />6. Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little. <br />7. Add the tomato purée, ketchup, sugar and salt and simmer for some more time. <br />8. Finally, add the oregano and mix well. Remove the capsicum, bay leaves and peppercorns and discard. <br />9. Use as required.
