• Wash tomatoes nicely in running water.
• Chop roughly.
• Plugin the Instant Pot, Switch on the saute mode.
• When the display shows HOT , add oil followed by finely chopped ginger and garlic.
• Once raw smell of garlic goes away or it starts turning light brown, add finely chopped onions.
• Saute till light pink.
• Add finely chopped tomatoes and red bell pepper.
• Add herbs, black pepper powder, sweetener and salt.
• Cancel the SAUTE Mode, put on the lid and then turn on the PRESSURE COOK MODE.
• Set the TIMER for 5 minutes,
• Once the timer goes OFF, do the Quick Pressure Release , open the lid and check.
• If there is lot of liquid from tomatoes then Switch on SAUTE Mode again and cook for till you get chunky mix.
• You can keep the sauce Chunky or blend it Smooth with Hand Blender or in blender.

Stove-Top Pressure Cooker Method

• Proceed with all the above steps till adding salt, sugar. Close the lid and cook till 2 whistles.
• Use hand blender or blender to make chunky or smooth sauce.
• Cool it completely and store in sterilized glass jars/bottles.
• Refrigerate and use within 10 days,
• You can freeze it for about 2-3 months in small batches. Thaw and use as required.