Wash the tomatoes and make two slits like an x on the bottom of each tomato.

Add them to a pan with water and bring it to boil.

Remove from flame, cover and set aside for 10 minutes.

By the time, the tomatoes will be tender.

Drain water and remove the skin.

Mash the tomatoes using a potato maser or cut them into cubes.

In a pan melt butter and add chopped onion and garlic.

Saute for a minute or two.

Add in the tomatoes, red chilly powder and salt.

Cook on low flame until the sauce is nice and thick.

Add pepper powder, basil and oregano.

Add vinegar if the tomatoes are sweet.

Give a nice stir and remove from flame.

Allow it to cool.

Transfer to a jar and refrigerate.