Chraime Shakshuka Jam

The stuff:
• 1 tablespoon extra-virgin olive oil
• 1lb tomatoes, slow roasted and hit with a blowtorch
• 1 tablespoon finely minced garlic (about 3 garlic cloves)
• 3 tablespoons Never Not Eating Chraime
• 1 tablespoon Never Not Eating Za’atar
• 1 tablespoon smoked paprika, divided
• 1 teaspoon kosher salt

The Method:

1. Heat oil in a medium skillet over medium.
2. Add tomatoes, garlic, 2 tablespoons of the Never Not Eating Chraime. Cook, stirring often and breaking up tomatoes with a spoon, until the tomato mixture is mostly dry and flavours are concentrated, 13 to 15 minutes.
3. Remove from heat; stir in Never Not Eating Za'atar, the salt, and remaining Never Not Eating Chraime.
4. Let cool 10 minutes.
5. Transfer tomato jam to a medium bowl, and refrigerate until completely cool, about 30 minutes.