3 tbsp vegetable oil
1 cup scallions; chopped
1 clove garlic; minced
1 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper
2 cups tomato; diced

1. Heat the oil in a saucepan, add the tomatoes, scallions, garlic, ground cumin and cook gently for 10 minutes, stirring until softened.

2. Reduce the heat to low, add the salt and, cook for 10 minutes more, stirring occasionally until the sauce has thickened. Check and adjust the seasoning.

Note: Keep in the fridge in a sealed container up to 1 week.