Late-Harvest Tomato & Hot Pepper Jam

Ripe heirloom tomatoes, sweet onions and fiery peppers simmer into a savory-sweet jam that’s delicious with creamy cheese, toasted sourdough, grilled meats and sandwiches.

Ingredients:
1½ pounds ripe heirloom tomatoes, cored and roughly chopped
½ medium sweet onion, finely diced
1 small garlic clove, minced
¼ Pimenta de Neyde pepper, finely minced (or less, to taste)
⅓ cup packed brown sugar
¼ cup apple cider vinegar
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon smoked paprika
1 teaspoon fresh thyme leaves, optional

Directions:
1. Heat the olive oil in a medium, heavy-bottomed saucepan over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent. Add the garlic and minced pepper and cook for another 30 seconds, until fragrant.

2. Stir in the chopped tomatoes, brown sugar, apple cider vinegar, salt, smoked paprika and thyme, if using. Bring to a gentle simmer, stirring to dissolve the sugar.

3. Reduce the heat to medium-low and cook uncovered for 35–50 minutes, stirring occasionally, until the tomatoes have broken down and the mixture is thick, glossy and jammy. Stir more frequently toward the end of cooking to prevent scorching.

4. Taste and adjust the seasoning, adding a little more salt or vinegar if needed. For a smoother consistency, lightly mash the tomatoes with the back of a spoon as they cook.

5. Remove from the heat and allow to cool. Transfer to a clean glass jar and refrigerate for up to 1 week.