Cut all the tomatoes into pieces according to your choice.
Put it into a pressure cooker.
Add cumin powder and roasted masala powder.
Add water.
Add salt.
Cook for 2 whistle.
Blend the boiled tomatoes in a blending jar.
Strain the puree.
Discard the seeds.
Boil the puree on medium heat and stir continuously.
Add vinegar.
Add kashmiri red chilli powder.
Add tamarind pulp.
Add sugar.
Stir continuously till the consistency is thickened.
Once it is thickened, put a few drops of sauce in a plate and rotate. if you see there is no separate watery effect come out from the sauce then turn off the gas.
Allow to cool at room temperature.
Your tomato sauce is ready to serve.
Put it into a glass jar, store it in normal freez for 2 months.
