Cherry Tomato Jam

I know tomato season is over but I found these incredibly sweet yellow cherry tomatos.  They were sitting around a tad too long so I decided to turn them into jam.  Good stuff to go with meat loaf, chicken or a curry.  This is really an easy way to dress up your dinner plate.

1 pint sweet cherry tomatoes
1 cup diced Vidalia or sweet onion
1/2 cup brown sugar
1/4 cup red wine vinegar
1/2 tsp dried thyme
1/2 cup chopped fresh basil
a pinch of salt

Blanch and slip off the tomato skins. it's a little extra work but worth the effort.  Put in a nonreactive sauce pan and add the chopped onion, brown sugar, vinegar and thyme.  Cook over medium heat and bring the mixture just to a boil then reduce heat to a simmer.  Cook, stirring frequently for 45 minutes until thickened.  Add the chopped basil and stir until whilted.