Ingredients

The following ingredients have 3 Servings
  • 1 pint grape tomatoes, halved
  • 1 3/4 pound tomatoes
  • 1/2 cup balsamic vinegar
  • 1 tablespoon chopped fresh thyme
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1/4 teaspoon crushed red chile flakes

Instruction

  • Bring a medium pot of water to a simmer over medium-high heat.
  • Working in batches, lower tomatoes into the water and cook until the skin begins to wrinkle and split, about 20 seconds.
  • Transfer to a colander with a slotted spoon and repeat with remaining tomatoes.
  • When cool, slip off the skins.
  • Discard skins and chop tomatoes.
  • In a large skillet, combine tomatoes, vinegar, thyme, bay leaf, paprika and chile flakes.
  • Simmer uncovered over low heat, stirring occasionally, until tomatoes break down and the mixture is thick and jammy, about 40 minutes.
  • Cool, and refrigerate jam in an airtight container for up to 5 days.