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

  1. Peel tomatoes* and cut into 1cm dice
  2. Puree chillies, garlic, ginger, and fish sauce in a blender
  3. Put puree, sugar and vinegar into a stainless-steel saucepan, add the tomatoes and bring to the boil slowly, stirring occasionally
  4. Cook gently for 30-40 minutes
  5. 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