Start by washing and cutting the tomatoes into small pieces to ensure a smooth sauce.

In a large wok or skillet, heat 1⅔ cups of water over medium heat until it comes to a gentle boil. Add brown sugar and stir until it dissolves, about 2-3 minutes.

Stir in prepared tomatoes, tamarind paste, pickled garlic juice, and salt. Simmer gently on low heat for about 30 minutes, stirring occasionally.

After simmering, stir in the dried chili flakes, adjusting quantity based on spice preference, and continue to simmer for another 5 minutes.

Finally, raise the heat to medium-high and bring the mixture to a gentle boil for about 5 minutes to thicken the sauce.