Tomato Jam

Makes 1 1/2 cups

1 tablespoon extra-virgin olive oil
2 small cloves garlic, minced
1 one-inch piece ginger, peeled and minced (1 tablespoon)
1 small red onion, peeled and finely diced
1 28-ounce can plum tomatoes
1/2 cup red-wine vinegar
1/4 cup honey
1/4 cup firmly packed brown sugar
1/2 teaspoon ground ginger
Pinch of ground cloves
2 cinnamon sticks
2 whole star anise

Heat a medium saucepot over medium heat. Add olive oil, garlic, ginger and red onion, and sauté until translucent. Add tomatoes, breaking them up with a wood spoon. Add vinegar, honey, brown sugar, ginger, cloves, cinnamon and star anise.

Simmer, stirring occasionally, until tomatoes have dissolved and liquid has evaporated, 60 to 75 minutes. Discard cinnamon sticks and star anise before serving.