I had never made this before, but thought I would give it a go to serve with corn and zucchini fritters, tangy guacamole and sour cream for brunch.
I used about six roughly chopped ripe tomatoes, dried chilli flakes, cayenne pepper, a dash of fish sauce and about a cup of brown sugar. Once I'd stirred all of the ingredients in the slow cooker, I left it on low for about for hours and at the end took the lid off and turned it on high to help it reduce. Ideally, I would have let it reduce for longer to get a thicker, jammier consistency, but what I ended up with was perfect for drizzling on the fritters and was a good balance of salty-sweetness and chilli warmth. Definitely something I will make again!
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