Tomato-Vanilla Bean Marmalade

1. 1

   Cut the stem end off the tomatoes and remove any tough cores.

2. 2

   Scoop out half the seeds with your finger (a few left are fine).

3. 3

   Place the tomatoes in a colander over a bowl and roughly smash them into 1-inch chunks with your hands.

4. 4

   Discard any skins that slip off while you work.

5. 5

   Reserve the tomato water for another use.

6. 6

   Place the strained tomatoes, sugar, vanilla bean and scrapings, and salt in a medium saucepan.

7. 7

   Bring the mixture to a boil, reduce the heat to retain a low boil, and cook, stirring frequently, until the liquid has evaporated and the marmalade is glossy, 25 to 35 minutes, depending on the juiciness of the tomatoes.

8. 8

   (The jam will thicken more as it cools.)

9. 9

   Cool and refrigerate for up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.