Blanched the tomatoes first in steam or water for about 10 minutes.

Then peel of tomatoes and blend to make puree.

Cook red Button chillies in vinegar for 5 minutes then chopperised them.

In a pan add tomatoes puree, chilli paste, salt and garlic paste cook for 15 minutes on medium flame.

After thicken its ready. Cool it and pour it in the jar. Then pour olive oil on top and place in fridge.