Tomato Jam
Makes about one cup

1 1/2 pounds ripe tomatoes, cored, peeled and diced*
1/2 cup finely diced white onion
2 Tablespoons fresh lemon juice
1/2 teaspoon very finely chopped fresh basil leaves
1/3 cup honey
1 teaspoon sea salt
A few dashes of cayenne pepper
A few dashes of freshly ground black pepper

Directions: Combine the tomatoes, onion, lemon juice, basil, honey and salt in a saucepan. Add a couple dashes of cayenne pepper and black pepper. Bring to a simmer.  Once simmering, adjust the heat on the stove to keep the tomatoes simmering until the mixture becomes thick and syrupy, about an hour or two. Taste and adjust seasonings as you like. Serve at room temperature. Can be refrigerated up to three days.

Use as a spread on crostini, crackers or perhaps dip your favorite breadstick in it.  I am always a fan of a properly constructed and pressed panini and see this tomato jam working beautifully in a classic grilled cheese.

*Bring a medium-sized pot of water to a rolling boil. Meanwhile, wash tomatoes, core out the stem part and with a paring knife, make an X on the other end. Place tomatoes in boiling water. Leave for about eight seconds, no kidding. Scoop out with a slotted spoon. Let cool. The skin comes right off.