Vietnamese Tomato Sauce (Sot Ca Chua)
from The Food of Vietnam, Authentic Recipes from the Heart of Indochina, by Trieu Thi Choi and Marcell Isaak

1 tablespoon vegetable oil
3 cloves garlic, finely chopped
3 medium tomatoes, peeled,
seeded and finely chopped
1 cup chicken stock or fresh coconut juice
Pinch of salt
1 teaspoon sugar

Sauté garlic in oil until slightly browned. Add tomatoes, then stir for 5 minutes, adding stock or coconut juice. Bring to a boil, add a small amount of water. Mix thoroughly, reduce heat, then season to taste with salt and sugar. Simmer until reduced by one-third or until desired thickness is achieved.