Green Tomato Salsa

Recipe from: The New York Times Sunday Magazine
Servings: About 6 cups, depending on the size of the tomatoes.          

 6    Green tomatoes, peeled, cored, seeded, coarsely chopped
 1    Granny Smith apple, peeled, cored, coarsely chopped
 1 med Onion, peeled and minced
 2 Tbsp Sugar       
 1 small jalapeno, seeded, deveined, minced
 2 Tbsp Grated ginger
 2 Tbsp Lemon zest            
1/2 tsp Salt, plus more to taste  
 1 tsp Freshly ground pepper, plus more to taste
 1 cup  Fresh cilantro, minced

Place tomatoes in a large cast-iron skillet.  Add apple, onion, sugar, jalapeno, ginger, lemon zest and salt and pepper.  Cook over low heat until thickened into a heavy paste, about 35 to 45 minutes.  Transfer to a glass or ceramic bowl.  Set aside to cool. Store in an airtight container in the refrigerator for up to 4 days. Just before serving, toss in the minced cilantro and season to taste with    additional salt and pepper.