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Peel your tomatoes by making a small cross in the bottom then covering in boiling water. Remove all seeds and then roughly chop.
Add chopped onion to a hot pan with a little olive oil, add ginger and garlic with a pinch of salt and start to soften.
When soft add the chopped tomatoes and grated apple with the bouquet Garni.
Pour in the liquid left from deskinning and deseeding the tomatoes, and discard the skins etc.
Add the soy sauce, treacle, tamarind and date syrup followed by the cider vinegar.
Stir, cover and let simmer for about 30 minutes.
Add the brown sugar and simmer for 5 minutes more.
Remove the bouquet garni and blitz to a purée.
Push through a sieve then decant into bottles.
Label up and store in the fridge to use on anything you fancy!