2lbsroma tomatoes,cored and chopped into ¾-inch pieces (about 6 large or 8 medium sized)
1tablespoonapple cider vinegar
2teaspoonsfinely chopped fresh thyme
Combine tomatoes, sugar, apple cider vinegar, thyme, and sea salt in a saucepan or dutch oven over medium heat.
Bring to a boil, stirring occasionally. Reduce heat to medium low and continue to cook until the liquid has mostly evaporated and the mixture is thick, about 40–50 minutes. Set aside to cool (it will continue to thicken as it cools).
Serve tomato jam on top of bratwursts or Italian sausage on buns.
The jam recipe makes enough for 8–10 servings. It will keep in the refrigerator for 7–10 days.Nutrition facts below are for the jam only.If you don't have roma tomatoes, you can make this with tomatoes on the vine.White vinegar can be substituted for the apple cider vinegar, if you'd like!