• Yield: Serves 4 or more

  • Time: 10 min prep, 1 hour and 15 minutes cooking, 1 hour and 25 minutes total


  • 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.