Combine all ingredients in a small sauce pan. Heat over low heat, stirring every so often, for 60-90 minutes. Tomato jam is ready when liquid has evaporated and tomatoes are sticky.
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This recipe is more simple, but will have splinters of tomato skin. If you wish to have no skin, dip whole tomatoes in boiling water for 30 seconds, transferring to an ice bath immediately. Skins should peel easily.