1 can of tomatoes (28oz/796 ml)
1 Thai red chili, seeded and chopped (1/8 tsp Aleppo pepper)
1 tsp garlic, chopped ( 1/3 tsp garlic powder)
3/4 brown sugar
3/4 red wine vinegar
2 tbsp fish sauce*
Puree half the tomatoes and their juices with the garlic, and chili in a food processor. Chop remaining tomatoes. Combine the pureed tomatoes, sugar, vinegar, and fish sauce in a large pot. Slowly bring to a boil over medium-high , stirring constantly. When mixture comes to a boil, reduce heat to a simmer and add chopped tomatoes.
Simmer gently, uncovered and stirring occasionally, for 30-40 minutes or until ketchup as dark red and jam-like. Pour into a bowl, cool and refrigerate.
This recipe is from THE FLAVOUR PRINCIPLE
by Lucy Waverman & Beppi Crosariol