Sweet tomato jam

Ingredients:

• 900 g ripe plum tomatoes
• 3 tbsp of water
• 2 tbsp. sugar
• 2 cinnamon sticks
• 6 allspice berries
• 220-340 g of hard salty cheese, such as queso fresco, feta or ricotta salata, cut into 0.5 cm thick slices.

Preparation:

1. Bring a large saucepan of water to a boil. Have a bowl of ice water and a slotted spoon ready. Using a knife, cut the stems out of the tomatoes and make a cross-shaped cut on the opposite end. Drop the tomatoes into the boiling water and blanch until the skins begin to separate, 30 seconds to 1 minute.
2. Using a slotted spoon, transfer the tomatoes to ice water. When cool enough, peel them and cut them in half lengthwise. Remove the seeds from the halves. Set the tomato halves aside.
3. In a medium saucepan, bring 3 cups of water to a boil over high heat, add sugar, cinnamon, and allspice. Reduce heat to low and simmer for 20 minutes.
4. Add the tomatoes and continue to simmer over low heat until the syrup thickens, about 20 minutes more. Cool, then refrigerate. Remove the peppercorns and cinnamon sticks. Serve the tomatoes in a jam bowl or a small bowl with sliced ​​cheese.