Add the tomatoes and maple syrup to a medium sauce pan on the stove.
Turn heat on medium-low and cook for five minutes.
Add in the sea salt, cumin, fresh ginger, garlic, and crushed red pepper flakes. Stir. Bring the mixture to a boil. Reduce heat, cover, and simmer for 40-45 minutes, stirring every 5-10 minutes.
Let cool and transfer the tomato jam to a jar or container.
You can serve the tomato jam as is or, if you're looking for a ketchup alternative, pulse it a few times in your blender.