• Step 1

  Add vinegar, ginger, sugar, pepper flakes, and shallots to stockpot. Bring to a boil on MED-HIGH. Cook, stirring, about 10 min, until sugar is dissolved and mixture thickens (should have a light, syrupy texture).

• Step 2

  Add tomatoes and raisins; reduce heat to MED-LOW. Simmer, uncovered, 35-40 min, until thickened to a jam-like consistency and reduced by one-third to one-half.

• Don't waste that good tomato juice you get when chopping, drain it into the pot. • This holds nicely and can be cooked 1 week in advance. Try it on a baguette, as a dip, or to top pasta, couscous or naan. • Tomatoes peel easier if you cut a small "X" on the bottom of the fruit before blanching.

Note: When servings & ingredients are modified, nutrition & directions may vary.