In a large pan, cook the tomato, garlic, ginger and chilli to a pulp consistency.
Add the fish sauce, red wine vinegar & demerara sugar.
Add to a sterilized jar whilst still hot.
Bring to a boil a large pot of water, and boil the plum tomatoes for 10-15 seconds.
Run the tomatoes under cold water, peel them & cut into quarters.
Peel the ginger (using a spoon is the best way), finely chop along with the garlic.
1kg Vert ripe tomatoes
5 Red chili peppers
8 Garlic cloves
Ginger piece (10cm)
60ml Fish sauce
550g Demerara Sugar
200 ml red wine vinegar
Salt & pepper