Tomato Jam

My friend Kevin inspired me to start this.
This pic is his tomato twin [-;

I also found a great recipe in NYT while flying home from San Fran.
Spread this tomato jam on bread, seitan, veggies or any other food you like.

Tomato Jam
Time: About 1.5 hrs

1.5 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
1 cup sugar
2 Tbs freshly squeezed lime juice
1 Tbs fresh grated or minced ginger
1 tsp ground cumin
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1 tsp salt
1 jalapeno/other peppers, stemmed, seeded & minced, or red pepper flakes/cayenne to taste.

1. Combine all ingredients in a heavy medium saucepan, bring to a boil over medium heat, stirring often.
2. Reduce heat to simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour and 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least one week.

Yield: About 1 pint.

Yay~!

<3
JB