Tomato Jam

• 1 1/2 pounds ripe tomatoes
• 1 teaspoon canola oil
• 1/2 cup finely chopped sweet onion
• 1/4 cup turbinado sugar
• 1 tablespoon unfiltered apple cider vinegar
• 1 1/2 teaspoons fresh lime juice
• Kosher salt
• Coarsely ground black pepper

1. Working over a medium bowl, grate the tomatoes on the large holes of a box grater until only the skin remains in your hand; discard the skin.
2. In a small saucepan, heat the oil.
3. Add the onion and cook over moderately low heat, stirring, until softened, about 5 minutes.
4. Stir in the sugar, vinegar and tomato pulp and cook, stirring occasionally, until very thick, 12 to 15 minutes.
5. Stir in the lime juice and a pinch of salt and season generously with pepper.
6. Transfer the jam to a bowl and let cool completely.

tomatoes, canola oil, sweet onion, turbinado sugar, apple cider vinegar, lime juice, kosher salt, ground black pepper

Taken from www.foodandwine.com/recipes/tomato-jam-kay-chun (may not work)