Rosemary Tomato Jam

Step 1

In a medium sauce pan over medium heat, heat oil. Add garlic and cayenne and cook until fragrant, 1 minute.

Step 2

Add cherry tomatoes, 1/4 cup cold water, vinegar, honey, and rosemary. Season with salt and pepper and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until mixture is thick and jammy, 22 to 24 minutes. Remove from heat and season again with salt and pepper if needed.

Step 3

Remove rosemary and transfer jam into a glass jar. Cool completely and refrigerate.