Ingredients

The following ingredients have 1 Servings
  • 1 lb Roma tomatoes, cored and roughly chopped
  • ½ cup packed light brown sugar
  • 1 shallot, thinly sliced
  • 1 tablespoon lemon juice
  • ½ teaspoon freshly grated ginger
  • ½ teaspoon ground cumin
  • ½ teaspoon salt

Instruction

  • Pulse the tomatoes, brown sugar, shallot, lemon juice, ginger, cumin, and salt in food processor until coarsely ground, about 8 pulses.
  • Transfer mixture to a large non-stick skillet and bring to a boil over medium heat.
  • Reduce heat to medium-low and simmer, stirring occasionally, until mixture is reduced and thickened, about 20 to 25 minutes. Transfer tomato jam to a jar and let cool.
  • Store in refrigerator for up to 2 weeks.