Tomato Pepper Jam Recipe

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 sugar
salt

Place all ingredients in a small dutch oven on the stovetop and cook until liquid evaporates, stirring occasionally. Let cool and store in a jar in the refrigerator.