1 1/2 lb. ripe red tomatoes, coarsely chopped 1 c. packed light brown sugar 2 Tbsp. fresh lemon juice 1 tsp. ground cumin 2 cloves garlic, chopped 1 1/2 tsp. kosher salt 1/2 tsp. red pepper flakes
Combine tomatoes, sugar, lemon juice, cumin, garlic, salt, and red pepper flakes in a small saucepan.
Bring to a boil over medium-high heat, stirring constantly.
Reduce heat and simmer, stirring occasionally, until mixture reaches a thick, jamlike consistency, 1 to 1 1/2 hours.
Cool, then transfer to a wide-mouth pint jar or storage container.
Refrigerate for up to 2 weeks.