In a non-stick pan, once the oil is hot, sauté the ginger and garlic. After that, add the onions and add salt.... let them turn pink."

"Now, add the tomato puree.... when it boils, add sugar, vinegar, oregano, and chili flakes and let it cook. Keep stirring occasionally."

"When all the water evaporates and it thickens, turn off the gas. Once it cools, mix in the tomato ketchup and pack it in an airtight container to store in the freezer."