2 pounds tomatoes, rough chopped (whatever combination you like)
1 bay leaf
1/4 tsp crushed red chile flakes or cayenne pepper
1 T chopped fresh thyme
1 tsp paprika, regular or smoked
1/2 c balsamic vinegar
Combine all ingredients in a large skillet. Simmer over low heat until tomatoes break down and mixture is thick and jammy, about 45 minutes. Cool, remove bay leaf, and refrigerate jam in an airtight container for up to 5 days. You may also freeze in silicone ice cube trays.
Depending on the tomatoes you use, you may want to peel them before making the jam. To peel tomatoes, drop them 2 at a time in a pot of simmering water and cook until the skin starts to wrinkle and split, approximately 20 seconds. Transfer to a colander with a slotted spoon and repeat with the remaining tomatoes. Once they cool, peel off the skins.