Wash the tomatoes and cut them into quarter-sized pieces. Set aside.

In a medium-sized wok or skillet, pour in 1 cup of water and heat over medium heat until it gently boils, about 3-5 minutes.

Add the brown sugar and stir until fully dissolved to create a sweet base.

Mix in the pickled garlic juice, salt, and tamarind paste. Stir thoroughly.

Add the sliced tomatoes and let the mixture simmer for about 30 minutes until the tomatoes break down.

Add the dried chili flakes according to your preferred spice level and let it boil for an additional 5 minutes.

Once the sauce is thickened, let it cool before transferring to a serving bowl. Garnish with coriander leaves and whole chilies.