Ingredients
1tspcumin seeds
1tspmustard seeds
3tbspolive oil
1mediumonion,sliced
2clovesgarlic,minced
¾tspsmoked paprika
1tspred wine vinegar
1½lbsroma tomatoes
¼cuppacked brown sugar
¼tspsalt
⅛tspfreshly ground black pepper
Preparation
Toast the cumin and mustard seeds in medium-sized dry skillet over medium heat. Shake the pan occasionally for about 6 minutes until the seeds become aromatic and begin to crackle and pop.
Add olive oil to the skillet with the spices. After 1 minute, add the onions, garlic, and paprika. Sauté onions for about 10 minutes. They should look soft, oily, and red.
Add red wine vinegar and cook for an additional 10 minutes. Stir occasionally.
Core, halve, and de-seed the tomatoes. Put the tomatoes and the onion spice mixture into a food processor and pulse about 10 times.
Add the tomato and onion mixture to the skillet along with the brown sugar, salt, and pepper. Cook over medium heat until almost all of the liquid has evaporated and the mixture is thick and jammy. This should take about 15 minutes.
Serve immediately or transfer to a lidded container and store in the refrigerator for 1 week. Can be served warm or cold. The jam can also be frozen for up to three months.
