Gochujang Ketchup

Ingredients

Heat the oil in a medium saucepan over medium to medium-high heat.
Add the shallots, garlic and a pinch of salt. Sauté for 3–4 minutes until soft and fragrant.
Stir in the gochujang, brown sugar and vinegar. Cook for 4–5 minutes over medium heat, stirring occasionally.
Pour in the passata and stir.
Pour the water into the passata jar, shake to rinse out the last of it, and add to the pan. Stir.
Lower the heat to medium-low and simmer for 35–40 minutes, stirring occasionally, until slightly thickened.
Blend until smooth.
Pour into a sanitised jar and let it cool.