When I make this, I make 5 - 8 times the recipe given. I would make at least double, as you will only produce about one or two jars (which is definitely not enough as this sauce is amazing!).
I am lazy and can't be bothered coring and cutting fresh tomatos into small pieces. If you want to use up ripe tomatoes just weigh how many you have and adjust the recipe to suit.
Ingredients:
400 g Tomatos (1 Can of Plum Tomatoes Whole or Crushed)
1 Medium Whole Chili, With Green Top Removed
2 Tablespoons Thai Fish Sauce
3/4 Cup Malt Vinegar
1 1/4 Cup Sugar
2 Cloves Garlic
1 Thumb Size Piece of Ginger
1. Place 1/4 can of tomatoes, chilis, fish sauce, vinegar, garlic and ginger into the food processor and liquidise.
2. Place rest of tomato into a large saucepan. If you are using whole canned tomato's, run a knife around the saucepan to break the tomato's into smaller pieces.
3. Add sugar, and liquidised tomato mixture into saucepan and simmer for at least 20 minutes. The sauce mixture volume should reduce by approximately a fifth and it should look nice and syrupy. If you are making multiple quantities, this process of simmering could take up to an hour depending on the volume.
4. Pour mixture into sterilised jars. Cover with jam covers and when cool jar lids (this is the same process that is followed with jam and described in the link following http://ppbluecuisine.blogspot.com/2011/02/basics-plum-jam.html).
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