Roughly chop the tomatoes, shallots, ginger, and garlic.
Make the pieces fairly small so it cook quicker.
Place the chopped vegetables into a pot and slowly bring to the boil, stirring frequently.
Reduce the heat, cover the pot and simmer for 20 minutes, remembering to stir frequently.
When the shallots are tender spoon mixture into a sieve, push it through using the back of a spoon.
OR you could save an hour and use a blender!
Put blended puree back into the pan, return to a boil then simmer and stir for 45 mins or until it's reduced by half.
Add the vinegar, sugar, sal and paprika to the pot, stir and simmer for another 45min.
At the end of the last simmering session it should be thicker than when you started. It will thicken more as it cools down.
Move to a suitable container and use within 2 months.
Store it in the fridge.