Directions

• Pour tomatoes in a bowl. Strain liquid; save for later. Crush tomatoes into small pieces with your hands.
  
• In a medium skillet on medium high heat, add oil. Once shimmering, add onion and garlic and sauté until the onion is caramelized, 4-5 minutes.
  
  
• Add tomato paste, ground cinnamon & ground all spice to the pot; cook until tomato paste becomes darker in color and caramelized. Add in wine to deglaze.
  
  
• Add in crushed tomatoes & their juices, sesame seeds, sugar, cinnamon stick & taste for salt. Bring to a boil.
  
• Reduce heat to low and cook until jam thickens, approx. 30-45 minutes. Stir occasionally; if jam becomes too thick, add in 1/4 cup extra strained tomato sauce from can.
• Once jam is thick, remove from heat & stir in distilled vinegar. Store in an airtight container for up to 2 weeks.
• Add mashed avocado to toasted bagel. Spread evenly. Add dollops of labneh, sliced tomatoes and spoons of tomato jam. Enjoy!