peeled whole shallot or small onion, studded with whole cloves
Put the tomatoes in a large pot with all the rest of the ingredients.
Cover and bring to a boil, then lower the heat to simmer and stir to combine everything well. Cook uncovered over low heat until the jam is thick, about 45 minutes; The jam should be thick and spreadable, not thin and soupy. Discard the onion, cinnamon stick and bay leaves.
Ladle the jam into pint size jars, cap and refrigerate or freeze for up to 1 year. For a smoother jam, use an immersion blender.
Great on toast, cheese platter, with burrata or soft cheeses like taleggio and Gorgonzola dolce.