Serves:

Ingredients:

Directions:

Cut the tomatoes into small chunks and place them in a large sauté 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 evaporated. 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.

Makes: 1 cup