Pour can of tomatoes into a bowl; strain liquid & reserve for later. Crush tomatoes with your hands into bite sized pieces.
In a medium sauce pan, cook olive oil, shallot/onion, and minced garlic on medium-high heat until jammy & caramelized, about 5 minutes. Add in ground cinnamon + all spice, stir. Add in tomato paste, cook until dark and caramelized, about 2 minutes.
By now, things might get stuck to the bottom. That’s ok! Pour in wine (or vinegar) to deglaze the pan, stirring up all of those bits on the bottom. Let wine reduce for 2 minutes.
Add in crushed tomatoes + their juices, sugar, cinnamon stick, sesame seeds and salt. Bring to a boil. Once bubbles start to appear, reduce heat to low and let jam cook until it thickens, about 35-45 minutes. If jam becomes too thick, add in 1/2 cup of reserved tomato liquid at a time (I always end up using an extra cup).
Once jam is thick, and well, jammy, remove from heat & add in distilled vinegar. Taste for salt.
