1.5kg vine-ripened tomatoes halved
2 onions quartered
1/4 cup extra virgion olive oil
3 cloves of garlic chopped
2 tsp finely grated ginger
1 small red chilli chopped seeds removed
300ml tomato juice
800ml coconut milk
1 small bunch corriander leaves and stems chopped
1 tbs brown sugar
2 tbs fish sauce

1. Preheat the oven to 180c. Line a baking tray with foil.
Place tomatoe and onion on tray and drizzle with 2 tablespoons of olive oil. Season and roast for 1 and 1/2 hours or until tomatoe and onion are very soft and slightly charred.

2. Meanwhile heat remaining 1 tablespoon oil in a saucepan over medium heat. Cook the garlic, ginger and chilli, stirring for 1-2 minutes until fragrant. Add the tomato juice, coconut milk and chopped corriander then simmer for 6-8 minutes. Add the sugar, fish sauce, roasted tomato and onion, plus any cooking juices. Simmer for a further two minutes or until slightly thickened. Remove from heat and allow to cool slightly.

3. Transfer mixture to a blender and blend until smooth. Season to taste.

Serve with a drizzle of natural yogurt and warm roti bread.