Step-by-Step Instructions

1. 1.Prepare Tomatoes for Roasting

   Brush 5-6 tomatoes with a small amount of olive oil. This helps in even roasting and peeling.

2. 2.Roast the Tomatoes

   Place the oiled tomatoes on a gas burner (using a roasting rack) or in an oven. Roast them until the skin is charred and blackened on all sides, turning them frequently with tongs. This process imparts a crucial smoky flavor to the sauce. Once roasted, remove them from heat and let them cool slightly.

3. 3.Peel and Chop Tomatoes

   While the tomatoes are still slightly warm, carefully peel off the charred skin. Once peeled, roughly chop the tomatoes and set aside.

4. 4.Sauté Aromatics

   Heat 1 teaspoon of olive oil in a pan. Once hot, add 1 teaspoon of half-crushed garlic and sauté until it turns light golden. Then, add 1 teaspoon of half-crushed ginger and continue to sauté for a minute.

5. 5.Add Chillies and Tomatoes

   Add 1 teaspoon of fresh red chillies (or dry Kashmiri red chillies, broken into pieces) to the pan and sauté lightly. Immediately add the roughly chopped roasted tomatoes to the pan and mix well with the aromatics.

6. 6.Simmer the Sauce Base

   Pour 1/2 cup of water into the pan. Add salt to taste, 1/2 teaspoon of black pepper powder, 1 tablespoon of dark soy sauce, 1 tablespoon of red chilly sauce, 1 teaspoon of red chilly powder, and 1 tablespoon of rice bran vinegar. Stir everything together thoroughly.

7. 7.Reduce the Sauce

   Allow the mixture to simmer on medium heat until about half of the water has evaporated and the sauce thickens slightly. The ingredients should be well combined and cooked through. Turn off the gas once desired consistency is reached.

8. 8.Blend the Sauce

   Let the cooked sauce mixture cool down completely. Once cooled, transfer it to a mixer grinder and blend until it forms a smooth chutney-like consistency. Your momo red sauce is now ready to serve.