Recipe: Fig Tomato Jam

1. In small batches, place the tomatoes and figs in a food processor fitted with a metal blade. Pulse-chop into 1/8″ size pieces. Place in a nonreactive rondeau.

2. Add the onions, brown sugar, vinegar, salt and pepper to the rondeau. Bring to a boil. Stir frequently. Simmer until liquid has reduced and mixture has thickened.

3. Cool the fig jam mixture. In small batches, place the mixture in a food processor fitted with a metal blade. Pulse-chop until smooth. 

4. Place in a covered storage container. Label, date and refrigerate until needed.