Ingredients
200g tomatoes, roughly chopped 
2 large red chillies, very finely chopped 
2 birds eye chillies, very finely chopped
3 shallots, peeled and finely chopped 
2 garlic cloves, minced
3 tbsps oil  
1 tbsps dark palm sugar  
1 tsp salt  
2 tbsps tamarind paste  

Method
Heat half the oil in a frying pan on a medium heat and cook the tomatoes, chillies, shallots and garlic for 5-7 minutes until soft.

Put the vegetables into a food processor along with the sugar, salt and tamarind paste and pulse maybe 8 times the sambal comes together but some of the aromatics still have definition. 

Put the pan back on a medium heat with the remaining oil and put the tomato mix back in the pan and cook to reduce the liquid.  The sambal will turn a darker red. 

Leave to cool. 

- Inspiration taken from Fire Islands by Eleanor Ford