Ingredients

• 1 pound fresh figs, quartered
• 8 ounces Roma tomatoes, quartered lengthwise
• 1 cup apple cider vinegar
• 1/3 cup sugar
• 1/4 cup sorghum syrup
• 1 teaspoon Thai-style chili paste
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1/4 teaspoon cinnamon
• 1 fresh bay leaf
• Salt

Instructions

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Place the figs and tomatoes skin-side down on the prepared baking sheet. Roast until they start to brown and soften, about 40 minutes. Cool, and then remove the tomato skins.
3. In a food processor, combine the figs, tomatoes, vinegar, sugar, sorghum, chili paste, coriander, cumin and cinnamon and pulse until combined.
4. Put this mixture in a saucepan with the bay leaf and cook over medium-high heat until the mixture begins to boil. Reduce the heat and simmer, stirring often, until it thickens and reduces by a third, about 30 minutes--it will be thick enough so that when you stir it, you'll be able to see the bottom of the pot. Remove the bay leaf and discard. Season with salt.