Place all ingredients except for the thyme and red pepper into a 2 or 2.5 quart saucepan. Bring them to a simmer. Cover and reduce heat to low. The mixture will be very liquidy for about 10-15 minutes, but stir it every now and then anyway.
Continue simmering the jam, stirring every few minutes, for another 25-40 minutes, or until it has reduced down to a thick, slightly sticky, and sweet consistency (it should resemble jam, but be a bit looser and easier to stir). Remove the garlic and stir in the thyme and crushed red pepper. Allow the jam to cool a bit before storing it in an airtight container in the fridge for up to 1 week.
If desired, toast your favorite bread and top it with a few tablespoons each of cashew cheese (or smashed avocado) and a dollop of cherry tomato jam. Sprinkle with extra thyme and serve.
Feel free to vary the herbs and spices in this recipe! Some suggestions:Indian Spiced Cherry Tomato JamUse apple cider vinegar and swap the thyme or rosemary for 1 teaspoon garam masala and 1 teaspoon curry powder.Thai Spiced Cherry Tomato JamUse apple unseasoned rice vinegar in place of champagne. Swap the thyme or rosemary for 1 ½ tablespoons red curry paste, 2 teaspoons finely minced or grated ginger, and 2 finely minced Thai chilis. Add these ingredients at the start of preparing the jam (step 1).Lemon Scented Cherry Tomato JamUse 2 tablespoons of champagne vinegar and 3 tablespoons lemon juice for acid. Stir in 2 teaspoons of lemon zest at the end of preparing the recipe. (You can also try adding chopped, preserved lemon!)Sweet Ginger Cinnamon Cherry Tomato JamUse apple cider vinegar and omit the garlic. Swap the thyme or rosemary for 1 teaspoon cinnamon, 1 teaspoon ground ginger (or 2 teaspoons minced or grated fresh ginger) and ¼ teaspoon ground cloves.