20 ea. Vine Ripe Tomatoes
1 tsp. Good Olive Oil
4 Tbsp. Sugar
1 tsp. Thyme (chopped)
½ c. Sherry Vinegar
Score tomatoes and place them in salted boiling water for 30 seconds.
Shock in ice water, peel off the skin, de-seed and small dice.
Add the tomatoes and olive oil to a pot and cook over medium heat for 3 to 4 minutes.
Add the sugar, salt, and thyme. Cook for another 4 minutes.
Deglaze with the Sherry vinegar, lower the heat, and simmer for 1½ hours.
Cool in bowl over ice bath.