Ingredients:

• 3 – Tomatoes
• 1 medium – Onion
• 1 tbsp – Olive oil
• Salt to taste
• 1 tsp – peppercorn powder
• 3 – dried Kashmiri Red Chilli
• 1/2 cup – Coriander leaves with stem
• 3 tbsp – white Vinegar
• 1 tsp – paprika
• 1 tsp – Cumin seed
• 1/2 tsp – Oregano
• 2 – Green chillies

Method:

1. Preheat oven to 170 degrees.
2. Chop the vegetables and place on baking tin. Drizzle with olive oil.
3. Sprinkle salt and pepper and mix well to ensure the vegetables are coated in the oil.
4. Bake for 20 minutes, flipping once halfway through.
5. Remove the vegetables from the oven and let cool for 10 minutes.
6. Place them in a blender with coriander leaves, vinegar, Kashmiri chilli, paprika, cumin seeds, green chilli and oregano.
7. Blend until smooth.
8. Store in air tight container.
9. Recipe Courtesy: Cooking With Sapana