Spicy Tomato Jam 

Ingredients

2-3 Lbs Ripe Tomatoes
1 Tbsp SOOC Tuscan Herb Olive Oil
1 large Onion, diced
3 Tbsp Brown Sugar
½ cup Sundried Tomatoes, packed in oil, chopped
1 Tbsp Tomato Paste
2 Tbsp SOOC Neapolitan Herb Balsamic Vinegar
1 Tbsp Red Wine Vinegar
½ cup Water
1 Jalapeño Pepper, diced
1 tsp Italian Seasoning
½ tsp Salt
¼ tsp Freshly Ground Black Pepper
3 Tbsp Fresh Basil, chopped

Directions

Peel and seed the tomatoes. Score the bottom of the tomatoes with an ‘X’. Bring a large pot of water to a boil and fill a large bowl with ice water. Drop the tomatoes into the boiling water for about 2 minutes, until the skin starts to peel away from the tomatoes. Immediately transfer the tomatoes to the ice water bath for 1 minute. Remove the tomatoes from the ice bath and let them drain on a clean kitchen towel for a few minutes. Then, peel the skin away and discard.

Cut the peeled tomatoes into quarters. Scoop the seeds out with your fingers. If the tomatoes are white and pithy on the inside, cut the pithy flesh and seeds out and discard. Dice the remaining tomato into small cubes. Set aside.

Heat the Tuscan Herb Olive Oil in a large saucepan. Sauté the onions for a few minutes, until translucent. Add the brown sugar. Lower the heat and cook for about 10 to 15 minutes, until the onions are browned and caramelized, stirring occasionally.

Add the diced tomatoes, sundried tomatoes, tomato paste, Neapolitan Herb Balsamic, red wine vinegar, water, jalapeno pepper, Italian seasoning, salt and freshly ground black pepper. Simmer for 30 minutes, stirring occasionally, until the jam has reduced and thickened. Let the jam cool for 10 minutes and then stir in the fresh basil.

Serve at room temperature. The jam can be stored in jars for up to 3 weeks, or preserved for longer with the water bath canning method.