2 pounds ripe medium tomatoes
1 cup sugar
2 large cinnamon sticks
1. In a saucepan big enough to accommodate tomatoes in one layer, put 2 cups water, sugar, and pinch of salt. Bring to a boil. Add tomatoes and cinnamon sticks. Cook over low heat for 45 to 50 minutes, turning tomatoes once or twice. Remove tomatoes with slotted spoon and place in a large bowl. Tomatoes should still retain most of their shape.
2. Reduce liquid over high heat to half its volume, approximately ¾ cup. It will be syrupy and thick.
3. Pour the liquid over tomatoes. Let tomatoes cool. You can reheat them, or serve them at room temperature, or even slightly chilled.
From Recipes 1-2-3 Menu Cookbook, by Rozanne Gold.
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