- 1kg cherry or grape tomatoes, or chopped plum tomatoes
- 1 1/3 cup sugar
- 3 Tbsp red wine vinegar
- ½ tsp ground ginger
- 1 ½ tsp ground cumin
- 1 ½ tsp salt
- big pinch cayenne pepper
Combine all ingredients in a preserving pan or large saucepan and bring to a simmer.
Cook, stirring regularly, for about 30 minutes to an hour. The time will vary depending on the water content of your tomatoes.
When the mixture is thick and jammy, pour into sterile jars and seal.