In a medium saucepan, combine the tomatoes, minced shallot, minced garlic, coconut sugar, vinegar, water, and salt. Bring the mixture to a low boil for about 5 minutes. Reduce to a simmer and cook for about 30-45 minutes, stirring intermittently, until it has reduced to a thick jam-like consistency.
Stir in the dried thyme then set aside to cool completely. Transfer the jam to a sealed jar or container and store in the refrigerator for up to 1 week.
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