Burrito-buster tomato sambal

Ready in 35 mins Makes about 4 cups

2 Tbsp neutral oil

1 large onion, finely chopped

4 cloves garlic, crushed

2 Tbsp finely grated fresh ginger

1 Tbsp garam masala

1 tsp turmeric

1 Tbsp mustard seeds

½ -1 tsp chilli flakes, to taste

1 cinnamon quill

1 kg tomatoes, chopped and cored ¼ packed cup soft brown sugar

2 Tbsp cider vinegar

1 tsp salt

1 tsp fine black pepper

Heat oil in a medium-large pot, add garlic, onion, ginger and spices and cook over a gentle heat until onions have softened (about 5 minutes). Add tomatoes, sugar, vinegar, salt and pepper and simmer gently, stirring now and then, until lightly thickened and reduced (about 20-30 minutes). Remove cinnamon quill before serving. It will keep in the fridge for several weeks and is delicious hot or cold. The sauce can also be bottled in sterilised jars and sealed with sterilised lids, or frozen in small containers. NOTE: This is my version of The Good Spot’s fabulous tomato sambal. Warming notes of sweet spices deliver fragrance and a rounded mouthfeel while mustard, ginger and chilli give the sauce some punch, together creating this wonderfully moreish sauce. You can easily scale up the recipe, it will just take a little longer to reduce and thicken. In winter you can make it with canned tomatoes in juice.

Match this with ... Pegasus Bay Waipara Valley Gewurztraminer 2021 ($30)

You’ll be tasting this sambal regularly, so ensure you’ve got a chilled bottle of this in the fridge to sip on as you do. This wine is so beautifully balanced, it’s like the liquid equivalent of a Simone Biles beam routine. Released in the 30th anniversary year of Peg Bay brilliance, this gewurz glows with candied lychee, crystallised ginger, a whiff of white pepper, persimmon and also boasts a soft, creamy, peachy undertone. Clean yet richly complex, laced with manuka honey and gently, luxuriously oily to finish. Exotically excellent and the best thing to soothe even the spiciest of sauces. pegasusbay.com

— Yvonne Lorkin