Yummy!!! My wife wrote that. This is really easy to make and looks really impressive and of course tastes really "yummy". Just put 4 red chillies, 250g of cherry tomatoes (you can use normal tomatoes, but cherry ones are sweeter, have less water and cook quicker), 2 medium onions into a blender and blend. Place this red mixture into a wide saucepan with about 70ml vegetable oil and fry on medium heat for about 10 minutes – it will look quite light, like you are making a tomato sauce, but don't worry. After this, place about 50ml fish sauce and 100g caster sugar into the pan. It is important that you use a wide heavy based pan, because this will allow for more even cooking. Also, when you are making something with sugar in a pan, it is important that you keep stirring for at least 5 minutes so that the sugar is evenly distributed in the pan and doesn't catch the side and burn your saucepan. A little digression on tips, but keep the mixture cooking for about 20 minutes until it looks dark and caramelly (a new cook word) like in the picture above. As soon as it is ready, you can serve it with meat or with wok vegetables or as a dip with spring rolls. Unlike my tomato and chilli jam (recipe here), you can eat this as soon as it is done because it is more like a relish and sauce, which accompanies meals.
Up close and personal,
This should keep in the fridge for at least 3 weeks, as long as you place it inside a previously sterilised jar (for this, just wash out a clean jar and pour boiling hot water inside and empty without burning your fingers).
70ml vegetable or sunflower oil
250g cherry tomatoes
4 red chillies
2 medium onions
100g caster sugar
50ml fish sauce
Cook for 20 minutes until the sauce reduces by half and looks dark
Modified quite a bit form a similar recipe in Bill Granger's "Feed Me Now"