1 lb roma tomatoes
1 tsp kosher salt
3 Tbsp dried rosemary ( ground up)
1 Tbsp brown sugar
1 tsp freshly ground black pepper
1/4 cup balsamic vinegar
- Place tomatoes in a medium size pot over medium-low heat. Sprinkle with salt and cook for about 5 minutes or until the tomatoes have begun to release liquid.
- Add the remaining ingredients and turn the heat down to low. Continue cooking for about 20 minutes, or until a jam-like consistency is reached. Pour in a jar and seal tightly. Keeps in the fridge for about a week.