1. Rinse the tomatoes and cut them in half horizontally. Remove the seeds and chop them coarsely. Put them in a blender. Add the tomato paste and blend.
2. Stick the cloves into the dry onion. Put the pureed tomatoes in a saucepan and add the dry onion with the cloves and all the remaining ingredients. Stir well. Place the saucepan on the heat and let the ingredients come to a boil. Reduce the heat to medium and boil for 45 minutes or until the jam thickens.
3. Stir occasionally. To check if it's ready, place some jam on a saucer and draw a line with the back of a spoon. If the tomato jam does not join back together, it is ready. Let it cool slightly and put it into sterilized jars.
