Cut tomatoes into small pieces and put them in a pressure cooker along with dry red chillies.

Add little water if you do not have enough tomato juice obtained while cutting them.

Pressure cook for 4 whistle blows till that they are cooked well.

Open the lid of the cooker and transfer to another bowl so they get cooled.

Once cooled, put them in a mixer grinder and make a soft paste.

Filter juice using a colander. If you wish to add tomato stock into juice we can but it takes time while cooking to get a thick consistency.

In a saucepan, put tomato juice when it starts boiling add sugar based on the sourness and quantity of extract.

Stir for a while till sugar melts and then add vinegar or sodium benzoate as a preservative ingredient.

Cook on low temperature till we get required thick consistency.

Put a drop of sauce over a saucer and let it slide if it slides slowly then it’s ready. If we are well versed with consistency then we can notice thickness by just sliding with a spoon.

Store Homemade Tomato Sauce in an airtight container and refrigerate to increase its shelf life.