Burrata with Sweet Tomato Jam

Ingredients

4 1⁄2 cups tomatoes, small diced (about 2 lb.)
2 1⁄2 cups granulated sugar
1 cup apple cider vinegar
1 Tbsp. balsamic vinegar
2 Tbsp. soy sauce or Worcestershire sauce
1 tsp. red pepper flakes
4 sprigs fresh thyme
BelGioioso Burrata cheese
Sourdough toast

Directions

Place tomatoes, sugar, apple cider vinegar, balsamic vinegar, soy sauce or Worcestershire sauce, red pepper flakes and thyme in a pot, stir together and bring to a boil. Turn down heat to a steady simmer and cook, stirring occasionally until thickened to a gel-like consistency.
(You can place a small spoonful of jam in the freezer to test the texture.)

Remove thyme stems and let cool. Serve with Burrata and sourdough toast.

Note: Jam can be stored in an airtight container in the refrigerator for up to two weeks.