Place tomatoes on large baking tray, drizzle with olive oil and season with salt and pepper, cook for 1 hour.
Five mins before oven is due to go off add ginger, garlic, chillies, red wine vinegar, coriander root and coconut sugar to the mixer bowl, blend for 1 min/speed 9/MC on.
Scrape down the bowl and cook for 3 min/steaming temp/speed 2/MC on.
Add the roasted tomatoes to the mixer bowl and blend for 1 min/speed 9/MC on.
Add the fish sauce and cook for 45 min/90°C or 195°F/speed 2. Put the simmering basket on top of the open hole and check the sauce periodically to ensure it doesn't bubble over.
Blend the mixture for 1 min/speed 9/MC on. Gradually build up to speed 9.
Cook for 5 min/100°C or 212°F/speed 3/MC on.
Pour into hot sterilised jars.
This is a guest recipe from Cailin Ingham 🙂Please note, this recipe has not been tested by skinnymixers.Bellini UsersUse your blunt blade for this recipe.At step 4 use ST temp if using an Intelli and 120°C or 250°F if using a Supercook.At step 5 and step 7 slowly increase your speed from speed 4 to speed 9.