Cooking instructions

1. Combine all ingredients in a medium pot and bring to a boil over medium-high heat. Lower heat and simmer rapidly for 55 minutes - 1 hour and 15 minutes. Once done, the jam should be thick and most of the moisture should have evaporated. The jam will also thicken slightly as it cools. Leftover cooled jam can be stored in an airtight container in the refrigerator for up to a week. 
2. To assemble, spread a generous amount of tomato jam on toasted bread and top with dots of feta cheese and arugula, followed by preserved lemon and red onion. Nestle a poached egg on top and sprinkle with flaky salt and pepper. Drizzle with olive oil and dollop with more tomato jam, if desired.

 

Tip: Double the tomato jam recipe and freeze half for later. You could gift the other half to a neighbor, but do you really want to share?