I will share a trick I learned the other day that worked great.
You cut the stems off the tomatoes and then cut them in half and lay cut side down on a baking dish, then drizzle with a little olive oil and kosher salt and bake in a 425 degree oven for about 10 minutes,
the skins slide right off and the tomatoes take on a little flavor from the salt and oil.
see fun huh? (though not to easy trying to take off the skins with your left hand and take a picture with your right) then you chop the tomatoes up and start carmelizing one whole chopped onion, in olive oil.
Then add all remaining ingredients and stir bringing to a boil
This must cook at a slow simmer for 3 hours, it will cook down by half.
I would pair this with a nice glasss of red wine, probably some medium smooth body wine, like Barbera or Tempranillo preferably from Walla Walla. :)
Tomato Onion Jam
3 1/2 lbs tomatoes peeled and coarsely chopped
1 whole onion chopped and sauted
1/2 cups of brown sugar
1 1/2 cups of white sugar
1 teaspoon salt
1/2 teaspoon coriander
1/4 teaspoon cumin
1/4 cup if cider vinegar
juice of 1 lemon
1 cup of fresh chopped basil (optional)
Put all ingredients in heavy pot and bring to a gentle boil, turn heat down to simmer and cook uncovered for 3 hours until mixture reduces by half. Transfer to sterile jars and refridgerate or process in a canner.
Cheers to Happy !