This flavorful, versatile and easy tomato jam can be an alternative to ketchup on beef, turkey, lamb or veggie burgers, an excellent sandwich spread and a way to liven up your cheese and cracker platters.
2 can (14.5oz.each) Del Monte® Diced Tomatoes [or one 28-oz. can], drained
2 Tbsps. packed brown sugar
2 Tbsps. balsamic vinegar
½ tsp. curry powder
¼ tsp. cumin
¼ tsp. allspice
¼ tsp. dried red pepper flakes
Combine all ingredients in a large non-stick skillet; bring to a boil over medium-high heat.
Reduce heat to medium; cook, uncovered, 15 minutes or until tomatoes are very tender and thickened, stirring frequently; mash large tomato pieces with back of a spoon.
NOTE: Store jam in an airtight container for up to 2 weeks in the refrigerator.