Ingredients

The following ingredients have 4 Servings
  • 2 pounds Roma tomatoes
  • 2 medium vidalia onions
  • 1 tablespoon butter
  • 1/2 cup dark brown sugar (packed)
  • 2 tablespoons apple cider vinegar
  • 4 cloves garlic (finely minced)
  • 1 tablespoon ginger (fresh, finely grated)
  • 4 dried Fresno chiles (crushed, more or less to taste)
  • 1 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cumin
  • 1/8 teaspoon ground allspice

Instruction

  • Preheat oven to 450 degrees. 
  • With a paring knife, cut the core out of the tomatoes. Cut each tomato in half lengthwise and place them cut side down onto a rimmed, shallow baking pan.
  • Bake for 45 minutes. Let the tomatoes cool. Gently remove the skins, they will peel right off. Roughly chop the roasted tomatoes into 1/2 inch pieces.
  • While the tomatoes are roasting, melt the butter in a medium sized stainless steel saucepan. Peel and slice the onions into thin rings. 
  • Add the onions to the butter and stir. Cook on low, stirring occasionally, for about 30 minutes until the onions are soft and golden brown.
  • Stir the tomatoes, brown sugar, vinegar and all spices into the onions. Heat the tomato jam mixture to a boil, stirring constantly.
  • Reduce heat and simmer on low for 1 hour or more, stirring frequently to prevent sticking. Cook until the mixture is rich, thick and resembles the consistency of jam.
  • Remove from heat and store in a sealed jar. If not using immediately, refrigerate.