Vanilla-Tomato Jam

1. 1

   Remove the stems from the tomatoes, and chop them into fairly small chunks. You don't need to remove the skins or seeds - they'll cook down into the jam and add a nice bit of texture.

2. 2

   Put the tomatoes in a large non-reactive pot and simmer, uncovered, for 20-30 minutes, until they're reduced in volume to about 5 cups and the texture has thickened. Stir them occasionally so they don't burn.

3. 3

   Slice the vanilla pods open lengthwise and scrape out the paste - it's where the flavor is. Add the paste to the tomatoes. (There's plenty of vanilla flavor left in the pods: use them to make vanilla-infused sugar or vodka.)

4. 4

   Add the juice and zest of one lemon, and 1/4 cup sugar (or to taste).

5. 5

   Simmer on low, stirring regularly, for another 10 minutes or so. Taste, and adjust lemon juice and sugar if needed.

6. 6

   This is NOT a shelf-stable jam. You must store it in the freezer (about a year) or the refrigerator (about 3 weeks, once defrosted).

No additional tips available.