Ingredient:
5-6 tomatoes, ripe, cut
1 onion roughly chopped and ½ finely chopped 
2 green chilli, small 
2 garlic cloves
1’’ stick cinnamon 
15 ml oil 
4-5 curry leaves 
¼ tsp black peppercorns, crushed 
Salt to taste 

Method:
Pressure cook the tomatoes with the roughly chopped onion, green chilli, garlic, cinnamon stick and 2 cups water till 2 whistles.

Remove and keep aside to cool. 

When cool, blend the mixture in a blender. Remove and strain.

Heat the oil in a heavy-bottomed pan; add the finely chopped onion and fry till golden brown. Add the curry leaves and pour in the tomato soup.

Serve hot seasoned with crushed black pepper and salt.