- 1.5 kilos of ripe but firm tomatoes
- 2 fresh chilies (optional)
- 3 sprigs lemon thyme
- 1 pinch salt
- A few grains pepper
- 1 clove
- ½ vanilla pod
- Blanch tomatoes in boiling water and then cool them in ice water.
- Peel the tomatoes and remove seeds. Drain in a colander for one hour. Weigh the tomatoes and chop.
- Put the tomatoes in a saucepan or pot with sugar. The weight of the sugar should be half the weight of tomatoes. Add chopped chilies, lemon thyme, salt and a pinch of peppercorns, cloves, and vanilla.
- Simmer the mixture over a high heat for about 15 minutes and then on a medium heat. Stir now and again with a wooden spoon to prevent sticking.
- When it begins to thicken, place a teaspoon of the mixture in a saucer and see if you have the desired consistency. Store in sterilized jars in the refrigerator.
Combine with meat, fish, mushrooms, croquettes, salads, pastas, etc. Also at breakfast if you want to spice things up.