For making the tomato puree

Cup of Yum
1. Heat sufficient water in a pan by adding tomatoes and the water to boil until you see some cracks over the tomatoes. 
2. Pour off the water and cover them again with cold water. Peel off the skin and blend until smooth.

For preparing vermicelli

1. Skip this step if you are using the roasted vermicelli. Heat a teaspoon oil in a pan. Add vermicelli. Saute continuously over a low flame until the vermicelli turns golden.
2. Once done transfer to a plate or bowl to stop the cooking process and set aside.
3. Heat sufficient water in a pan by adding salt. Once water starts to boil, add roasted vermicelli. The water has to be slightly salty.
4. Let it cook until vermicelli is done. Make sure the vermicelli should not be overcooked. 
5. Drain the vermicelli and set aside. 

For making Garlic Tomato Vermicelli

1. Heat oil in a pan. Add oregano and chopped garlic saute for few seconds.
2. Add chopped onion. Saute until onion slightly changes its color.
3. Once done add tomato puree followed by salt, sugar, red chilli powder and black pepper powder. Stir to mix.
4. Cover and cook until tomatoes leave oil. 
5. Add 1-2 tablespoon water and stir well.
6. Add the vermicelli. Carefully stir to mix and let it cook for a minute. 
7. Finally, add red chilli flakes and Italian mixed herb and mix well. 
8. Tomato garlic sevai is ready to serve. Serve hot.