In a large saucepan cook the onion in the peanut oil until well
browned, about 6 to 8 minutes. Add the garlic and gingerroot and cook
for another minute. Add the tomato and cook over low heat, stirring
constantly, for 8 to 10 minutes. Add the sugar and vinegar and cook
for another 2 minutes. Transfer the tomato mixture to blender or food
processor and puree until smooth. Return pureed mixture to the
saucepan and stir in the lemongrass, basil, mint, lime and lemon
juices and simmer until thickened. Serve warm, at room temperature or
chilled.
