Blessed with two moms who love to garden, I found myself staring at about 6 pounds of tomatoes at the end of August. It would be very wasteful to let these beauties go bad, and you can only eat so many salads and avocado toasts, I needed to use a lot of tomatoes in one recipe. Enter Tomato Pepper Jam! I looked up a bunch of recipes and realized the common denominator was tomatoes, sugar and seasonings, and this is what I came up with for my recipe. Makes about 1 cup of jam: 2-3 lbs cherry tomatoes, (quartered, diced, smaller chunks) 2 T red pepper flakes 2/3 c brown…