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Summer, like all good things, must come to an end, but that doesn't mean you can't preserve the essence of the season. This sticky, red, summer-in-a-jar condiment gives pulled pork sandwiches a burst of tangy flavour. Even better: spread it over a slice of crusty bread topped with some shaved, salty pieces of parmesan and a splash of sharp balsamic glaze. Or, if you're really feeling inventive, mix up a classic sundae by replacing the strawberries with a dollop of this tomato-vanilla sweetness.
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RECIPE
 2 Ibs of ripe tomatoes (any variety)
1 Ib of white sugar
1 pod of vanilla
1 lemon, juiced
Score tops of tomatoes in an X shape with a paring knife and drop in a pot of boiling water for 30–60 seconds, until the skins begin to pull away. Remove tomatoes and put into cold water to cool, then strain. Pull off skins and discard. In heavy-bottomed pot over medium heat, add tomatoes and sugar. Slice vanilla pod lengthways and scrape out seeds; add seeds and pod to pot. Stir occasionally and continue to cook for approximately 90 minutes, until much of the liquid has evaporated. Remove from heat, remove pod and stir in lemon juice. Store in a clean glass jar in the refrigerator for up to 10 days (if it lasts that long!).
TIP This jam keeps in the refrigerator, so there's no need to sterilize the jars.
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