How to make it

  • Makes 1 cup:
  • Cut the tomatoes into small chunks and place them in a large saute pan. Sprinkle the sugar evenly over the tomatoes and embed the vanilla bean amid the tomato chunks.
  • Turn the heat to low and cook stirring, until the sugar melts and tomato juices have evaporate. The tomatoes should be translucent with a bit of syrup remaining in the saucepan. Transfer to a glass jar. Let cool. Cover with a tight-fitting lid and refrigerate.
  • Spread on morning toast or use as a topping on goat cheese crostini.

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