Tomato Jam

1. 1

   Core tomatoes and cut in half lengthwise.

2. 2

   Mix balance of ingredients in bowl. Toss tomatoes in mixture.

3. 3

   Place tomatoes in a sheet tray or cooking dish so that the round side of the tomato is facedown in the pan. (Otherwise the tomato will stick and thereby burn in the pan.)

4. 4

   Bake 3 hours at 350 or until tomatoes have dehydrated by at least 1/3.

5. 5

   Tops should be caramelized, round and tight.

6. 6

   Remove from pan and cool. Roughly chop. Serve as is, or as a topping for a tart.

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