Blend half the tomatoes, the chiles, garlic, ginger and fish sauce to a fine puree. Don't strain the mix as the seeds from the tomatoes provide the pectin to make the jam set.

Chop the remaining tomatoes to a very small dice, skin and all. Put the puree, sugar and vinegar into a deep pan and bring to the boil, slowly stirring all the time. When at the boil, turn to a gentle simmer and add the remaining diced tomatoes. Skim off the foam and cook gently for at least an hour, and up to 1hr 20mins, stirring every so often. Ensure that you scrape the sides and bottom of the pan, so that everything cooks evenly. When cooked, pour into warmed glass jars and allow to cool to room temperature. Store in a fridge for later use.

From: Daily Telegraph Saturday 24th November 2001
Posted By: Graeme Caselton, gcaselton@yahoo.com, Via: Chile Head Mailing List
Post Date: Wed, 19 Dec 2001