Heat olive oil in a large saute pan over medium-high heat.

Add minced garlic and saute for 2-3 minutes, until softened and fragrant.

Add chopped tomatoes, serrano chili, sugar, and rice wine vinegar to the pan.

Reduce heat to medium and cook, stirring frequently, until tomatoes are very soft (about 5 minutes).

Remove the pan from heat and let the mixture cool slightly.

Transfer the tomato mixture to a blender.

Add soy sauce, ground ginger, sesame oil, roughly chopped papaya, and lime juice to the blender.

Puree all ingredients until smooth and uniform in consistency.

Store the papaya ketchup in a tightly covered container in the refrigerator for up to 5 days.