Tomato Chili Jam

• 28-ounce can plum tomatoes, diced (look for best quality)
• 3 to 6 fresh red chili peppers
• 4 large garlic cloves, chopped
• Fresh ginger, a 3-inch piece, peeled and chopped
• 1/4 cup fish sauce
• 1/2 cup vinegar (like rice, wine or cider)
• 1 cup sugar

1. Open the can of tomatoes and drain the liquid into a food processor or blender.
2. Reserve the tomatoes.
3. Slice 3 to 6 fresh red chili peppers (depending on their heat) and add to the blender or processor with garlic, ginger and fish sauce.
4. Blend until smooth.
5. Pour into a pan, add the diced tomatoes and vinegar and sugar.
6. Simmer until thick and syrupy, about an hour.
7. Natural pectin in the tomatoes gives the sauce its jammy consistency.
8. When cool, transfer to containers or jars, and keep refrigerated.

tomatoes, red chili peppers, garlic, fresh ginger, fish sauce, vinegar, sugar

Taken from cooking.nytimes.com/recipes/1016214 (may not work)