Chop up the tomato into pieces. Finer the better, but it could also be rough.
Put the chopped tomato and the rest of the ingredients into a pan. Heat and reduce over medium heat until it's your desired thickness. Done!
I strained the sauce in the photo after reducing, but it's good without straining too. I strained it for a better texture since I served it with cream croquettes. Please adapt according to your main dish.
Story Behind this Recipe
One time I ate some cream croquettes at a restaurant, and they were served with chili sauce. The spicy and sour sauce was so amazing with the thick cream that I was inspired to make this at home. It goes really well with fish fries, fried shrimp, and onion rings.
No tips, really. If you're using a regular tomato, parboil it first for a better result.