1 pound fresh figs, quartered
8 ounces Roma tomatoes, quartered lengthwise
1 cup apple cider vinegar
1/3 cup sugar
1/4 cup sorghum syrup
1 teaspoon Thai-style chili paste
1 teaspoon coriander
1 teaspoon cumin
1/4 teaspoon cinnamon
1 fresh bay leaf
Total Time: 2 hr
Prep: 35 min
Inactive: 10 min
Cook: 1 hr 15 min
Yield: 2 cups
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Place the figs and tomatoes skin-side down on the prepared baking sheet. Roast until they start to brown and soften, about 40 minutes. Cool, and then remove the tomato skins.
In a food processor, combine the figs, tomatoes, vinegar, sugar, sorghum, chili paste, coriander, cumin and cinnamon and pulse until combined.
Put this mixture in a saucepan with the bay leaf and cook over medium-high heat until the mixture begins to boil. Reduce the heat and simmer, stirring often, until it thickens and reduces by a third, about 30 minutes--it will be thick enough so that when you stir it, you'll be able to see the bottom of the pot. Remove the bay leaf and discard. Season with salt.
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