This is my new go-to condiment. I put it on cheese, in scrambled eggs, along side lamb, chicken or beef and in sandwiches. It is also great with seafood and sausages.
2 1/2 lbs of any combination of plum, cherry or grape tomatoes
1 cup light brown sugar
1 teaspoon cinnamon
1 teaspoon red pepper flakes
2 teaspoons cumin
2 teaspoons salt
4 1/8" rounds of fresh ginger (I keep mine in the freezer, it lasts forever)
Wash tomatoes and lemons. Chop plum tomatoes, or halve cherry and grape tomatoes. It should yield about three cups. With a vegetable peeler, zest the lemons into wide strips.
In a medium sauce pan add all the ingredients along with the juice of both lemons. Bring to a boil on medium high heat uncovered. Lower heat to medium and cook on a high simmer for about 1 hour or until it registers 220* F on a candy thermometer. It should be a deep red color and moderately thick. Cool before filling jelly jars. It can last refrigerated up to 2 weeks.