TOMATO JAM -
good for burgers, salmon and grilled cheese sandwiches.

6 large ripe tomatoes (1 1/2 lb.)
1 garlic clove, chopped finely
1/4 cup red wine vinegar
2 1/2 tablespoons granulated sugar
Salt
(Use Roma tomatoes if not tomato season)

Place all ingredients in a medium saucepan over medium low heat.
The medium should boil ever so slightly but not boil.
Cook for one hour , until it has thickened and most of liquid evaporated.
Cool. Can stay in fridge for about one week.

Copied from WSU site. Recipe by Charles Dale, chef at The Encantado Resort, Santa Fe.