Boil 3 cups of water in the deep sauce pan. When boiling, drop washed whole tomatoes in the boiling water. Cover with lid. Switch off the gas stove. Let it sit for 2-3 minutes.
he skin of the tomatoes will crack and start separating. This is called Blanching. See the picture below.
Drain the water out. Take them out in a plate and peel the skin off the tomatoes. Discard the peels.
Heat the butter on medium flame, in the same sauce pan. Make sure that you dry the pan out with a dry kitchen paper or kitchen towel.
Add garlic and sauté for 4-5 seconds on low heat, till slightly pinkish. Add onions to the pan now. Sauté for 3-4 minutes on medium flame, till they are soft.
Chop the blanched and peeled tomatoes roughly and add to the sauce pan. Add 1 cup of water. Cover the lid and cook on medium flame for 7-8 minutes. By this time, tomatoes are soft and cooked down.
Remove the lid. Add 2 cups of cold water. This will bring the temperature of the stew down and is ready for pureeing in no time.
Take the blender, add the tomatoes stew to it and blend it to a smooth purée.
Now strain the purée through a sieve in the same pan. Press it down with stirring spoon so that we have a very little waste in the sieve.
Put the sauce pan back on medium fire. Add dissolved Cornflour, salt, black pepper and sugar to it. Stir it well. Bring it to a boil and then simmer and cook for 3-5 minutes more.
Stir 1/4 cup of cream and stir. Cook on medium lower flame for 2 more minutes. Switch off the flame.
Pour in serving bowls. You may garnish with fried or toasted croutons, some more cream, sprinkle of basil or parsley, or just some artisan bread roll or slice on the side. I served it with the slices of ciabatta. Sourdough bread is another good choice.