Tomato Jam

Blanch the tomatoes: Use a paring knife to cut a small "x" on the bottom of each tomato. Bring a large pot of water to a boil, drop the tomatoes into the water, and let them cook about 30 seconds.

Using a slotted spoon, remove tomatoes and immediately plunge them into a bowl of ice water. Remove the cooled tomatoes and, using the paring knife, gently peel off their skins. Chop the skinned tomatoes and set aside.

Make the jam: In a large saucepan over medium heat, heat oil and sauté the onion for 3 minutes. Add the garlic and cook until the onions soften -- about 2 more minutes. Add the remaining ingredients, including the chopped tomatoes.

Increase the heat to medium high and cook until the tomato mixture comes to a boil. Reduce heat to medium and simmer until most of the liquid has evaporated. Cool completely. Store refrigerated in an airtight container for up to 1 month.