1. Rinse the tomatoes and cut them in half horizontally. Remove the seeds and roughly chop them. Place them in a blender. Add the tomato paste and blend until smooth.
2. Stick the cloves into the dried onion. Place the pureed tomatoes in a saucepan and add the onion with the cloves and all the remaining ingredients. Stir well. Place the saucepan on the heat and bring the mixture to a boil. Reduce the heat to medium and simmer for 45 minutes or until the jam thickens.
3. Stir occasionally. To check if it's ready, place a small amount on a plate and draw a line across it with the back of a spoon. If the tomato jam does not join back together, it is ready. Let it cool slightly and transfer it to sterilized jars.
