Tomato Jam

1 tbsp olive oil
1 cup (scant) finely chopped onion
1 garlic clove, minced
2 14oz cans diced tomatoes in juice (we used organic and checked the ingredients)
1 tbsp sugar
1/2 tsp dried thyme
1/2 tsp coarse kosher salt
1/2 tsp black pepper

Heat oil in medium saucepan over medium heat. Add chopped onion and garlic; cook until onion is soft and translucent, stirring often, about 4 minutes. Add diced tomatoes with juice, sugar, thyme, salt, and black pepper. Cook over medium-high heat until almost all liquid evaporates and mixture is reduced to about 2 1/2 cups, stirring occasionally, about 10 minutes. Cool.

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