Categories: Relishes, Preserve 
      Yield: 4 servings 
  
      2 lb Very ripe, sweet tomatoes           1    Vanilla bean 
      2 lb Sugar                              10 oz Water 
  
  Contributed to the echo by: Janice Norman TOMATO PRESERVES In a wide 
  preserving pan boil the sugar and water to a syrup. Add the tomatoes, 
  skinned and sliced. Boil steadily, stirring fairly often, for about 35 
  minutes. Put in the vanilla bean (vanilla essence will not do). Cook for 
  approximately 10-15 minutes longer, or until setting point is reached. 
  Remove the vanilla pod, skim the jam, and let it cool for a few minutes 
  before turning it into small jars. 
   
  The cookbook says this is "particularly good when eaten in the French way, 
  as a sweet, with fresh cream cheese or plain pouring cream."