Sauté the shallots and chilies for 2-3 min.
Add in the garlic and sauté 1 min.
Add in grape tomatoes and cook 3 minutes.
Add the chili flake and chili paste and cook 1 min.
Deglaze with the vinegar. Break up the tomatoes to release some of that juice.
Add 1/2 cup water if needed. Serve rustic or add into a blender and purée.
Fry the sweet potato tots and top with the spicy tomato sauce, mayo, and chopped parsley.