Remove leaves from cilantro stems and chop the leaves

Cover and set aside

Peel and mince the shallot, garlic and ginger

Melt the butter in a medium saucepan and add the shallots, garlic and ginger

Saute for 1 to 2 minutes to soften. Peel tomatoes and cut in quarters lengthwise

Scoop out seeds and cut into medium dice

Add to the saucepan along with the cilantro, sugar, tomato paste, lemon juice and salt

Bring to a boil, lower heat and simmer until tomatoes are tender, about 15 minutes

Cool and use within 4 hours.