1. Dip tomatoes in boiling water, cover, keep aside for 2-3 minutes.
2. Drain tomatoes, peel off skin carefully.
3. In a mixie, crush garlic, add tomatoes, grind coarsely.
4. Heat butter in a deep pan.
5. Add capsicum, stir for a few seconds.
6. Add onions, stirfry till transparent.
7. Add sugar, chillies, cinnamonclove powder, carom seeds, sugar.
8. Add tomato puree, salt, 1 cup water, bring to a boil.
9. Simmer for 3-4 minutes.
10. Make paste of cornflour in 1/2 cup water.
11. Add to puree, stirring continuously, till boil resumes.
12. Simmer, occasionally stir, for 3-4 minutes.
13. Should be thick enough to coat spoon thickly.
14. Keep aside and cool a little.

To Proceed:

1. Mix cabbage, carrot, capsicum and onions in a large bowl.
2. Add sugar, salt, chilli, vinegar, toss well.
3. Gently mix in half the cheese.
4. Butter each bread slice on both sides.
5. Spread a thin layer of prepared sauce on one side.
6. Bake in hot oven at 220^oC for 5-6 minutes or till toasts are crisp.
7. Sprinkle seasoned mixed veggies to cover sauce completely.
8. Sprinkle some grated cheese on top.
9. Cut into 4 triangles each slice, before serving.
10. Serve hot with ketchup and crushed paprika.

Making time: 45 minutes
Makes: 16 triangles (4 servings)
Shelflife: Sauce (refrigerated 2 days, frozen one month or more)