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.