Heat sunflower oil in a heavy-bottomed pan.

Add chopped garlic and sauté for 20 seconds.

Add chopped onions and cook until soft and translucent.

Add thinly sliced carrots.

Add salt, mix well, and cover for 3 minutes to partially cook carrots.

Add chopped tomatoes and crushed black pepper.

Mix and cook for 1 minute.

Add water, cover, and cook until tomatoes are fully cooked and mushy.

Remove from heat and let cool to room temperature.

Strain the mixture, reserving the water.

Grind the solids to form a puree.

Add the reserved water back into the puree.

Return to the wok and cook for 1 minute.

Add more salt and sugar (optional, to taste).

Cook for 3-4 minutes.

Serve hot. Strain again for a thinner consistency if desired.