Cinnamon Tomato Jam

•Pour tomatoes in a bowl. Strain liquid; save for later. Crush tomatoes into small pieces with your hands. •Sauté onion & garlic on med-high heat in olive oil until caramelized. •Add tomato paste, ground cinnamon & ground all spice to the pot; cook until tomato paste becomes darker in color & caramelized. Add in wine to deglaze. •Add in crushed tomatoes & their juices, sesame seeds, sugar, cinnamon stick & taste for salt. Bring to a boil. •Reduce heat to low and cook until jam thickens, approx. 30-45 minutes. Stir occasionally; if jam becomes too thick, add in 1/4 cup extra strained tomato sauce from can. (Save any leftovers for sauces!!) •Once jam is thick, remove from heat & stir in distilled vinegar. Store in an airtight container for up to 2 weeks.