1 pint cherry tomatoes

1 small sweet onion, julienned

1/3 cup diced candied ginger

zest and juice of 1 lemon

1 teaspoon cumin

2 teaspoons sugar (optional, if the tomatoes aren’t very sweet)



To a medium enameled cast iron sauce pot, add the tomatoes, the onion, the ginger, the lemon zest and juice, the cumin, and the sugar. Stir and cook over medium heat. At first it will seem a tad dry, but as the tomatoes cook they will burst and release their juices. The mixture will then get very wet looking. Continue cooking, stirring every couple minutes to prevent scorching, until the liquid has reduced by 2/3, the onions are tender, and the remaining liquid is thick enough to coat the back of a spoon. Remove from the heat, cool and store in a glass jar in the refrigerator for up to 1 month.