Home made Tomato Ketchup/Tomato Sauce

Getting compliments from anyone (for our cooking)does give a positive energy but if its from someone very dear to us then its something very precious.And when its not just words like 'tasty or yummy' then... 

Today's recipe is homemade tomato ketchup/Sauce which is mostly everyone's favorite.Actually my whole family is addicted to it.For each and every snack we need this dip.But from last year we my hubby has stopped buying this as a result of something he had heard on Whats app.Ramadan was approaching and I knew my kids,who mainly liked eating snacks would ask for this,so thought what's better than a homemade sauce and that was my first attempt on this.Had Googled for this but at last with my own variation I felt this recipe was perfect for my family.

Aah now let me continue with what I had stopped earlier,last year for Ramadan even my dad was with us for two weeks.He loved the sauce and told me that it's been a very long time he dipped snacks in any sauce because of the preservatives etc used in them.Each time he ate I could see how satisfied he was.Each time he would say,home made is always the best :) 
Addition of sugar,vinegar and salt in a right proportion does matter in sauces,dips and even in some chammanthis like this one,so that the sweet and sour,that tangy taste balances.And if its a spicy one then the addition of  chillies too.Please check the tips given at the end.I have learned this when I tried this Dates Chammanthi.

Ingredients
Tomato 1 kg(roughly chopped)
Water  1 cup
Sugar 1/3 cup + 2 tbsp
Vinegar 4 -5 tbsp
Salt  3/4 tsp
Kashmiri chilly powder 11/2 tsp 
Method
-In a pressure cooker add the chopped tomatoes and water and pressure cook for three whistles.Let the pressure subside.Open the lid and let it cool completely.
-Once cooled add the cooked tomatoes along with the water in a blender and blend till smooth.Now strain this well.
-In a nonstick pan add this puree along with sugar,vinegar,chilly powder and salt.Keep stirring on medium flame.
-After 5 minutes when the sugar gets dissolved check the taste.You can increase the amount of vinegar or salt if needed.
-Scrape the sides of the pan and continue cooking for 15 to 20 minutes until the sauce changes from the watery stage and becomes thick.
-Once cooled store this in a clean jar. 

*Use red colored ripe and juicy tomatoes for best results.
*In between cooking you can check the taste and balance with salt sugar and vinegar as per your taste.
*I have used Kashmiri red chilly powder,and prefer using that because it gives a good bright red color to the sauce and isn't spicy.If using the normal chilly powder just add 1/4 to 1/2 tsp.