Bread Omelette with Tomato Ketchup

Ingredients

• 1 kg Tomatoes (Ripe and red, preferably Roma or plum, roughly chopped)
• 150 g Onion (About 1 medium, roughly chopped)
• 4 cloves Garlic (Roughly chopped)
• 1 inch Ginger (Peeled and roughly chopped)
• 100 g Granulated Sugar (Adjust to taste)
• 120 ml White Vinegar (Standard 5% acidity)
• 1.5 tsp Fine Sea Salt (Divided, adjust to taste)
• 1 tsp Kashmiri Red Chilli Powder (For color and mild heat)
• 0.25 tsp Garam Masala (For a subtle warm spice flavor)
• 1 tbsp Vegetable Oil (Or any neutral cooking oil)

Instructions

1. 1

   Sauté Aromatics (5 minutes)

   • Heat vegetable oil in a heavy-bottomed, non-reactive pot (like stainless steel or enamel-coated cast iron) over medium heat.
   • Add the chopped onion, garlic, and ginger. Sauté for 4-5 minutes, stirring occasionally, until the onions are soft and translucent.
2. 2

   Cook Tomatoes (20 minutes)

   • Add the chopped tomatoes and 1 teaspoon of the salt to the pot. The salt will help draw out moisture from the tomatoes.
   • Stir well, cover the pot, and reduce the heat to medium-low. Cook for 15-20 minutes, until the tomatoes are completely broken down and mushy.
3. 3

   Blend and Strain (10 minutes)

   • Turn off the heat and let the mixture cool slightly for 10-15 minutes. This prevents hot splatters and steam buildup in the blender.
   • Carefully transfer the mixture to a blender (or use an immersion blender directly in the pot) and blend until perfectly smooth.
   • Place a fine-mesh sieve over a clean bowl or another pot. Pour the puree through the sieve, using a spatula or the back of a spoon to press the liquid through. This crucial step removes seeds and skins, ensuring a silky-smooth texture. Discard the solids left in the sieve.