Tomato Pickle from Richard

Richard says: Honestly, I don't think that the habaneros are all that necessary.  The real impact comes from cooking the spices and garlic in the oil, then slow cooking the tomatoes.  You might want to try this using jalapeños instead or maybe throw in some crushed chipotle or rehydrated chipotle instead.

1 cup grapeseed oil
2 large cans of whole tomatoes (I am fond of Muir Glen). quartered and seeded
3 tablespoons cumin seed
2 teaspoons salt
2 tablespoons paprika (or korean chili powder)
1 Head of garlic
10 habaneros (this can be increased or decreased)

Directions

Drain liquid off tomatoes, quarter, remove seeds
peel garlic, cut large cloves into thirds

Heat oil in an enamel covered cast iron pan. When a cumin seeds immediately floats to the surface and turns deep brown, the oil is hot enough.

Add cumin seeds to oil and cook for 20 seconds
Add salt and stir well
Add garlic and cook until the cloves are blistering
Add habaneros and cook until they are blistering
Add paprika, stir well.

Turn down heat and add tomatoes. Let simmer for a couple hours. Stir occasionally.