PREPARATION AND ROASTING
1. Blanch the tomatoes in boiling water for 10 seconds, cut them into quarters, peel and remove the seeds. Put them in a pot and crush them with the help of a blender. Cook them over medium heat for about 25 minutes, until wàter is evaporated.
2. Add the sugar and the ½ vanilla pod opened from top to bottom and continue cooking for about 25 more minutes, stirring from time to time. Remove the pot from the heat and add the lemon juice.
3. We only need to arrange twist-off closure jars, previously cleaned and scalded.Then fill them to the top, cover them and turn the lid to remove all the existing air. Or keep the jam in a container in the fridge to use it right away.
It is a perfect jam to make it in summer time since tomatoes are a summer season fruit. You can enjoy the jam with yogurt, cottage cheese or cured cheese, also to serve with a roast-beef or grilled fish, or to spread on montaditos or canapes.
FOR 3 MEDIUM CANNING JARS
3 kilo of ripe tomatoes
600 g of sugar
1/2 vanilla pod
the juice of 2 lemons