Tomato Jam

3 large ripe tomatoes (about 3 pounds)
2 cups cider vinegar
1 cup brown sugar
½ cup Worcestershire sauce
½ cup extra-virgin olive oil
Kosher salt

Bring a medium pot of water to a boil. Make an ice bath in a bowl with equal parts ice and water. Submerge the tomatoes in the boiling water for 20 seconds. Remove and submerge them in the ice bath to cool them.  Drain, then peel, halve, seed, and chop the tomatoes.

Combine the vinegar and sugar in a saucepan and bring to a boil over high heat to dissolve the sugar. Boil until reduced by half. Add the tomatoes and Worcestershire sauce and bring back to a boil, then reduce the heat to low and simmer the mixture, stirring often, until it is a dark brown color and very thick, around 20 minutes.

Transfer the jam to a blender, add the olive oil, and blend on high until smooth. Season with salt and 1 or 2 gratings of nutmeg.  Pour the jam into a clean pint canning jar, cover, let cool, and refrigerate.

The jam will keep for up to 3 weeks in the refrigerator.

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