Tomato Jam

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, smashed and minced
• 3 pounds tomatoes, cored and chopped
• 2/3 cup unpacked light brown sugar
• 1/4 cup apple cider vinegar
• Zest and juice of 1 orange
• 2 tablespoons grated fresh ginger
• 1 tablespoon fresh thyme
• 1 small chile pepper, cored and minced
• 2 teaspoons crushed red pepper flakes
• 2 teaspoons sea salt
• 1/2 teaspoon freshly ground black pepper
• 4 whole cloves

1. Heat the olive oil in a nonreactive saucepan over medium heat until hot.
2. Add the onion and cook and stir for about 5 minutes, until soft and golden.
3. Add the garlic and cook and stir for 1 minute more.
4. Add the tomatoes, brown sugar, vinegar, orange zest and juice, ginger, thyme, chile pepper, red pepper flakes, salt, black pepper, and cloves and stir to mix.
5. Bring the mixture to a boil, reduce the heat to a low boil, and simmer until thick, stirring occasionally, about 30 minutes.
6. Using a potato masher, mash the jam to a chunky-smooth consistency.
7. Remove from the heat and let cool slightly.
8. Refrigerate in an airtight container until ready to serve, or for up to 1 month.

olive oil, onion, garlic, tomatoes, brown sugar, apple cider vinegar, orange, ginger, thyme, chile pepper, red pepper, salt, freshly ground black pepper, cloves

Taken from www.epicurious.com/recipes/food/views/tomato-jam-383773 (may not work)