Smokey Tomato Jam

Bring a large pot of water to a boil. Meanwhile, fill a large bowl with [ice water] and set aside.

Carefully drop the [plum tomatoes] into the boiling water and boil for about minute (1). Remove the [plum tomatoes] from the boiling water with a slotted spoon and put them directly in the [ice water]. Start 1m timer

Peel the [plum tomatoes] by hand in the [ice water] and then transfer them to a cutting board. Cut the [plum tomatoes] in half crosswise and discard the seeds by squeezing the [plum tomatoes] over a bowl. Roughly chop the [plum tomatoes] into small pieces.

Place the [chopped tomatoes] in a large pot. Add the coconut sugar (0.25 cup) and stir. Allow the [chopped tomatoes] to stand at room temperature for about minutes (10), stirring occasionally. Start 10m timer

Bring the [chopped tomatoes] to a boil over medium-high heat and cook for minutes (15). Start 15m timer

Stir in the salt (0.5 tsp), black pepper (0.25 tsp) and smoked paprika (0.25 tsp). Lower the heat to medium-low and continue to cook until the jam has thickened, about minutes (10) more. Remove from heat and stir in the white wine vinegar (0.5 tsp). Adjust seasonings to taste. Start 10m timer

Serve on [toast], [crackers], sliced [baguette], or as a condiment on [vegan burgers].