Tomato Jam

Delightful on crostinis with the goat cheese cream and chiffonade basil, on burgers or a topping for meatloaf.

Yields: 1 cup

Ingredients

2 pounds ripe tomatoes, cored and roughly chopped
2 T shallot, thinly sliced
1 large clove garlic, thinly sliced
3 T fresh squeezed lemon juice
1 tsp kosher salt
1/4 C light brown sugar
3 thyme sprigs

Instructions

Combine tomatoes, shallot, garlic, lemon juice, sugar, salt in a blender and pulse 5-6 times.
Pour into a non stick 10" skillet
Bring to boil
Reduce heat to simmer
Simmer for one hour or until the mixture reduces by half and has a jam-like consistency

Preparation time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes