Cinnamon-Tomato Jam

Ingredients

• 1 28-oz. can whole San Marzano tomatoes
• 3 Tbsp. extra-virgin olive oil
• ½ medium white onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 Tbsp. tomato paste
• 2 3" cinnamon sticks
• 3 Tbsp. sugar
• 3 Tbsp. toasted sesame seeds
• 2 Tbsp. distilled white vinegar
• Kosher salt

Steps

1. Pour tomatoes and their liquid into a large bowl and finely crush tomatoes with your hands. Heat oil in a large saucepan over medium. Cook onion, stirring occasionally, until soft but without taking on any color, 8–10 minutes. Add garlic and cook, stirring, until softened, about 2 minutes. Add tomato paste and cook, stirring, until it begins to darken, about 2 minutes. Add crushed tomatoes, cinnamon sticks, sugar, and sesame seeds. Reduce heat to low and cook, stirring occasionally and smashing down tomatoes using a wooden spoon, until flavors have melded, 35–45 minutes. Reduce heat as needed to keep jam from simmering too hard; you don’t want it to reduce much. Remove from heat and stir in vinegar; let cool. Season with salt.
2. Do Ahead: Tomato jam can be made 1 week ahead. Cover and chill.