Use tomato jam on a cheese board when entertaining or add to a sandwich to give it some pizzazz. It’s also delicious as a topping for burgers and added to a grilled cheese.
1 tbsp olive oil
1 clove garlic, minced
1 small red onion, chopped (about ¾ cup)
1 28 oz can chopped tomatoes
3/4 cup brown sugar
2 tbsp fresh lime juice
1 tablespoon balsamic vinegar
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2-3 sprigs fresh thyme
1 teaspoon salt
1/8 teaspoon red pepper flakes (optional)
Add olive oil to medium pot. Heat over medium and add red onion and garlic. Saute until softened.
Add the remaining ingredients.
Combine and bring to a boil, then reduce to simmer over medium heat. Allow to simmer until the liquid reduces to a thickened paste — about 1 hour. Keep an eye on the pot and stir it occasionally to prevent burning.
Once reduced add a few red pepper flakes (if desired) for some spice.
Allow to cool and store in a sealed jar or container. This jam last in the fridge up to two weeks.