Take a large pan, add water sufficient enough to sink all tomatoes into it and place on a gas stove for boiling.

Wash tomatoes and discard the eyes of the tomatoes using the tip of the knife.

Make cross-cuts into the base of each tomato. This will help the tomatoes to cook little fast.

When the water begins to boil, put all the tomatoes in the boiling water for 4 to 5 minutes or until they turn soft.

Now remove the tomatoes from boiling water and put them in cold water for some time.

Take a bowl, place a sieve over it and pass the puree through the sieve to discard the seeds which will remain intact even after blending.

Add vinegar & salt to it and mix well.

Take the ice cube box and fill the puree into it.

Transfer the box into freezer and let the puree freeze completely. It may take 7 to 8 hours. Preferably keep them overnight.

Now take zip lock bag, transfer the frozen puree cubes into it.

Press the Zip lock bag from the upper side before locking so that no air remains there in the bag.

Again transfer the bag in the freezer and use the cubes as and when needed.