Tomato Jam

1 can (28 ounces) of whole peeled plum tomatoes or 1 ½ pounds of fresh plum tomatoes
1 tablespoon of olive oil
½ cup of diced sweet yellow onion
3 cloves of garlic, minced
½ cup of sugar
¼ cup of sherry vinegar
2 tablespoon of tomato paste
2 teaspoons of smoked paprika
1 teaspoon or salt
½ teaspoon of white pepper

Drain the excess liquid from the can of tomatoes and place the tomatoes into a food processor; do not process yet. If using fresh tomatoes, bring a large volume of water to a boil. Core the tomatoes and place them into the boiling water for 1 minute. Immediately plunge them into an ice water bath. Once cooled, the skins should slip off easily. Place the tomatoes into the food processor; do not process yet.

In a medium saucepan, sweat the onion and garlic in the olive oil over medium-low heat, stirring occasionally. The goal is to soften and draw out the flavor of the onion and garlic without browning them.

When the onion becomes translucent, transfer the mixture to the food processor with the tomatoes and pulse a few times into a “salsa-like” consistency.

Transfer the tomato mixture back to the saucepan and stir in the remaining ingredients. Bring the mixture to a boil, reduce the heat to a gentle simmer and cook uncovered for 1 hour and 15 minutes, stirring occasionally. 

Let the jam cool and transfer to a sealable container. Chill the jam very well before serving. 

Keep in mind this is a fresh jam, not a preserved jam, but the acidity and sugar will keep it fresh in the refrigerator for a few weeks.