36 cherry tomatoes (I used purple heirlooms)
24 small roma tomatoes
3 minced garlic cloves
1/4 cup minced coriander leaf (cilantro)
1/2 cup cider vinegar
1/4 cup raw sugar
1 Tb black pepper
1 Tb salt

Grill the tomatoes until slightly charred, then mash with all other ingredients and let sit in the fridge overnight. The next day pass all ingredients through a sieve to remove pulp. Add water if too thick, and serve.