Peel tomato skin. Easy way is to make a cross cut on the top of tomatoes (not too deep) and pour hot water over it. Will ease the skin away. Place all ingredients in a deep pot and cook on medium heat stirring occasionally.

Once you cook it down to a nice jam like consistency you are done. Let it cool. In the mean time sterilize a jar for storage. You can store this in your fridge for up to 2 weeks. I eat it on bread. One of my favorite ways is to combine it with a vegan cream cheese (you can do regular cream cheese) for brunch you can put on scones too.