If you are lucky enough to have a glut of tomatoes this is a great way to use them up. It keeps for ages in the fridge and works well with lots of things, including the fish cakes. It is a very natural alternative to more processed shop-bought chilli sauces.
500g very ripe tomatoes
2-4 red chillies
4 garlic cloves
2cm piece fresh ginger, peeled and roughly chopped
30ml fish sauce (nam pla)
275g golden caster sugar
100ml red wine vinegar
- Peel tomatoes* and cut into 1cm dice
- Puree chillies, garlic, ginger, and fish sauce in a blender
- Put puree, sugar and vinegar into a stainless-steel saucepan, add the tomatoes and bring to the boil slowly, stirring occasionally
- Cook gently for 30-40 minutes
- Pour into warm sterilized glass jars. Allow to cool. Store in fridge
*Pour boiling water over the tomatoes, allow to sit for about 1 minute and then take them out. They should peel easily then. If they are small, I don’t bother peeling them
