Instructions: Heat the oil in a medium sized pan or casserole with ovenproof handles.

Toss the garlic and shallots in the hot oil and transfer the pan to the floor of the roasting oven for 15 to 20 minutes or until the shallots are golden brown.

Add the vinegar sherry sugar and water. Stir and return to the floor of the roasting oven for 15 minutes.

Halve the tomatoes and stir into the shallot mixture.

Cook to soften the tomatoes about 5 to 10 minutes depending upon ripeness.

Stir and put into a bowl to cool.

Make this a day or two ahead for a full deep flavour. The sweetsour flavour goes well with chicken and other spicy foods.

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