Ingredients:

• 4 – tomatoes, red and ripe
• 1/4 cup – Tomato puree, canned
• 1 – yellow Onion
• 1 – Carrot
• 1 tbsp – brown Sugar/white Sugar
• 1 tsp – mixed Italian seasoning
• 1 tsp – crushed red pepper (chilli flakes)
• 3/4 tsp – crushed black pepper
• 4 tbsp – Olive oil
• 4 – Garlic
• 1/2 tsp – Corn flour, white
• 1.25 tsp – salt

Method:

1. Boil enough water, drop the tomatoes in it and wait for a minute. Take the tomatoes out, cool them and peel the skin.
2. Blend the tomatoes and keep aside.
3. Chop the carrot into tiny bits.
4. Chop the garlic and onion finely.
5. Heat oil in a pan, add the garlic and stir quickly, taking care that the colour of the garlic does not change.
6. Add the chopped onion and stir, then add the chopped carrots and 1 tbsp of sugar.
7. Fry for 2 minutes on medium flame, add the tomatoes and tomato puree.
8. Transfer to a sauce pot.
9. Add 1/4 cup of water and bring to boil.
10. Add salt, the remaining sugar and Italian seasoning. Crush between your palms while adding.
11. Add the crushed red and black pepper.
12. Simmer for 5 minutes and add corn flour dissolved in 2 tbsp of water.
13. Boil until the oil separates and the sauce becomes shiny and thick.
14. Let it cool and transfer to a jar.
15. Keep refrigerated and use within 4 days.
16. Recipe and Image courtesy: Rak`s Kitchen
17. http://www.rakskitchen.net/