1 teaspoon cumin seeds
1 teaspoon mustard seeds
3 tablespoons olive oil
1 medium onion, sliced
2 garlic cloves, minced
3/4 teaspoon smoked paprika
1 teaspoon red wine vinegar
1 1/2 pounds Roma tomatoes
1/4 cup packed brown sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Toast the cumin and mustard seeds in medium-sized dry skillet over medium heat. Shake the pan occasionally until the seeds become aromatic and begin to crackle and pop, about 6 minutes.
Add olive oil to the skillet with the spices. After 1 minute, add the onions, garlic, and paprika. Sauté onions for about 10 minutes. They should look soft, oily, and red. Add red wine vinegar and cook for an additional 10 minutes. Stir occasionally.
Core, halve, and de-seed the tomatoes. Put the tomatoes and the onion spice mixture into a food processor and pulse about 10 times. You want the finished product to be combined, look uniform in shape, but still have a little texture. You don’t want to pulse it so much that it’s smooth like a sauce.
Add the tomato and onion mixture to the skillet along with the brown sugar, salt, and pepper. Cook over medium heat until almost all of the liquid has evaporated and the mixture is thick and jammy. This should take about 15 minutes.
Serve immediately or transfer to a lidded container and store in the refrigerator for 1 week. Can be served warm or cold. The jam can also be frozen for up to three months.