- 1 1/2 pounds (about 5 medium) ripe roma tomatoes, cored and coarsely chopped
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 tablespoons balsamic vinegar
- 1 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- In a medium saucepan, toss together all ingredients. Bring to a boil, stirring frequently. Reduce heat to a simmer, and cook while stirring until thick and jam-like, about 1 hour.
- Serve warm or put in a jar and refrigerate.