1. Boil enough water and drop the tomatoes and wait for a minute. Take out and cool down. Peel off the skin.
2. Blend this tomato and keep a side. Chop carrot into tiny bits. Chop garlic and onion finely. Heat a pan with oil and add garlic, give a quick stir taking care not to change the colour of garlic.
3. Add onion and give it a stir. Add the chopped carrots. Add a tsp of sugar.
4. Fry for 2 minutes in medium flame, add ground tomato and the canned tomato puree.
5. Transfer to a sauce pot. Add 1/4 cup water and bring to boil. Add salt, remaining sugar and the Italian seasoning. Crush between your palm while adding. Add crushed red and black pepper.
6. Simmer for 5 minutes and lastly add corn flour dissolved in 2 tblsp of water. Boil until oil separates and the sauce becomes shiny and thick.
7. Cool down and transfer to a jar and keep refrigerated, use within 4 days.

Notes:

1. Use red ripe tomatoes. I used canned puree for the colour.
2. Adding carrots is optional, but I love the sweetness it adds to the sauce.
3. Adding brown sugar or white sugar reduces the acidity of tomatoes.
4. Add olive oil generously as mentioned.
5. Adding corn flour is for thickening and its purely optional.

Recipe courtesy: Rak`s Kitchen