Add oil to a saucepan on medium high heat and sweat down the onions for 5-7 minutes or until golden brown (give it a good jiggle)
For epic flavour add the garlic and chilli, stir for 2 minutes before adding the tomato paste, coconut sugar, and honey and infuse for 5 minutes.
Pour in the wicked tomatoes along with the red wine vinegar and salt and keep on low heat for 20 minutes. Take off the heat and allow to cool and pour into a jar and store in the fridge yewwwww!!!
