Lingkan Reang
Slash tomatoes and boil them in water for 1 minute.
Place tomatoes in ice water and peel off the skin.
Blend peeled tomatoes into a puree.
Heat puree with sugar, cardamom, and salt in a kadai for 15 minutes.
Once thickened, stir in ghee and cook until gloopy.
Cool and store in a clean container in the fridge.