Tomato Jam

So....this is my new sauce for my meatloaf.  It is so yummy!  My husband eats it on everything! It took a while to get the recipe figured out but I finally have it. I normally make it with canned tomatoes and an onion marmalade that I make.  So I had to figure out how to make it from scratch with fresh tomatoes.

Tomato Jam

3 1/2 cups fresh tomatoes, peeled and rough chopped

2 1/2 cups red onions, thinly sliced
1 clove garlic, chopped
3 T brown sugar, lightly packed
1 T oil
1 T butter
1/2 cup port
1/2 cup red wine
1/3 cup red wine vinegar
1/2 cup water
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/8 teaspoon chili flakes
salt and pepper to taste

Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Add the onions and garlic and stir well to cover with butter and oil. Saute until onions are golden.

Sprinkle with the sugar, chilli flakes, spices and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Add the chopped tomatoes and cook uncovered for 4-5 minutes.

Pour in the wine, vinegar, water and port and simmer uncovered over a medium-low heat for 1 hour and 30 minutes. Stirring occasionally until the onions are soft and a deep mahogany colour and most of the liquid has evaporated. Cool and pour into jars.

Don't rush cooking this out.  The first picture is just the onions cooking, the second is 30 minutes later. The third on is after 1 hour.  The final picture is after 1 1/2 hours simmering.  It makes a difference to let it cook for the entire time.