Tomato Jam:
1 teaspoon olive oil
¼ cup chopped onion
1 large tomato, peeled and chopped
½ teaspoon mustard seed
½ teaspoon dried thyme
½ teaspoon cinnamon
½ tablespoon molasses
1 tablespoon red wine vinegar
⅛ teaspoon of chili pepper flakes
a big pinch of salt
Heat a small saucepan to medium high heat. Add 1 teaspoon olive oil. When the oil is hot, add the onion and cook for a few minutes until tender. Stir in the tomatoes, mustard seed, thyme, cinnamon, molasses, vinegar, chili pepper flakes and pinch of salt. Turn the heat down to low and simmer until the mixture reduces and becomes thick, about 40-50 minutes.
Herbed Mayo:
2 tablespoons light mayo
2 tablespoons lite sour cream or plain yogurt
1-2 tablespoons chopped fresh herbs (such as rosemary, basil, thyme, savory, oregano, etc)
pinch salt
Throw everything into a bowl and combine well. Refrigerate for an hour to intermingle the flavors.