1 tbsp olive oil
1 tbsp garlic infused olive oil
1 stick celery finely chopped
1 carrot, finely chopped
1 thumb-size piece fresh root ginger, finely chopped or grated
1 red chili, deseeded and finely chopped
800g tomatoes, briefly whizzed in a food processor or finely chopped
100g dark brown sugar
100ml red wine vinegar
2 tbsp tomato purée
Heat the oil in a large, deep pan, then fry the celery, ginger, garlic infused oil and chili for 10-15 mins until soft.
Add the remaining ingredients and some seasoning, then boil for 30 mins, stirring occasionally, until the mixture has thickened and is sticky.
Cool slightly, then whizz in a blender or food processor until smooth.
If the sauce is a bit thick for your liking, stir in a dribble of boiling water.
Sieve, then funnel into a bottle or jar while still hot. Cool completely before serving. Will keep for 3 months in the fridge.
Recipe adapted from: Good Food