Wash the tomatoes well and wipe them dry. Keep 1 cup of the tomatoes whole and cut the remaining 1cup into halves.
Heat 2tbsp oil in a pan; add the tempering ingredients and once the seeds start to splutter, add garlic and green chilies. Cook for about 1 minute or until garlic turns golden.
Add the cherry tomatoes to the pan, cover and cook till the whole tomatoes burst and the remaining get mushy.
Stir in turmeric, red chili powder and salt. Cook till the mixture thickens a little bit. Store in an airtight container in the fridge for up to a week.