Nikon D40, f/8, ISO 400, lens 18-55mm
4 red tomatoes, 2 tablespoons finely chopped shallots, 1 or 2 teaspoon chili paste (depends on chili factor), 2 table spoons vegetable oil, 2 cloves of fresh garlic, 2 teaspoons of anchovy paste, 1 tablespoon lemon juice, salt to taste
Take vegetable oil in frying pan over medium-high heat; add shallots, garlic until they are soft in about 5 to 7 minutes. Add chili paste and stir fry, add anchovy paste and stir. Add tomatoes and stir occasionally until soft, 8 to 10 minutes.
Crush the mixture by spoon or use blender to coarsely puree. Add lemon juice and salt to taste and mix again.