1. Heat oil in trypan, add rest of the ingredients. Cover.
2. Cook on medium till tomatoes are tender (approx.3-4 mins.) Allow to cool.
3. In food processor mix all to fine paste, chill in refrigerator. Adjust salt, sugar to taste. Serve cold. For a creamy variation, add 1 tablespoon of low fat yoghurt. Store in refrigerator, Lasts for 1 week.