Give the tomatoes a good wash and then dry (mine were pretty dusty). Transfer the clean tomatoes to a non-reactive medium pot, along with the brown sugar, salt, champagne vinegar and red pepper.

Keep the pot uncovered, and turn the heat to medium. Bring the mixture to a simmer and then turn the heat to low; cook for 30 minutes, stirring it regularly so the bottom doesn’t scorch.

The jam at this point should be super liquidity; cook for an additional 30 minutes, stirring regularly until it begins to thicken. If you need to (and this will depend on how juicy the tomatoes are), you might need to cook it for an additional 15 to 20 minutes.

Allow to cool to room temperature. Transfer to a jar and store it in the fridge.

To assemble: smear a buttery cracker of choice with cheese (I used the Asiago flavor which was so good) and then top it with a dollop of the snuggled tomato jam. Repeat until you’ve assembled all the crackers you want/need.