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Bring a medium pot of water to a simmer over medium-high heat. Working in batches, lower tomatoes into the water and cook until the skin begins to wrinkle and split, about 20 seconds. Transfer to a colander with a slotted spoon and repeat with remaining tomatoes. When cool, slip off the skins. Discard skins and chop tomatoes.
In a large skillet, combine tomatoes, vinegar, thyme, bay leaf, paprika and chile flakes. Simmer uncovered over low heat, stirring occasionally, until tomatoes break down and the mixture is thick and jammy, about 40 minutes. Cool, and refrigerate jam in an airtight container for up to 5 days.