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Add all of the ingredients to a medium-sized skillet and stir to combine.
Bring to a boil, then reduce to a simmer. Let simmer, stirring occasionally, for 30 minutes.
Use a potato masher to break down the tomatoes, then continue to simmer until the mixture has thickened to the consistency of jam (about 15 minutes), or until the jam drags when you run a wooden spoon through it.
Remove from heat and let cool to room temperature, then transfer to an airtight container and store in the refrigerator for up to a week.