This is often served as part of the mezze or appetizers at the beginning of Middle Eastern meals. It’s also good as a condiment for main courses, carnivore or herbivore. I like it on toast, along with eggs. It’s sweet and spicy, delicious!
2 or so pounds ripe tomatoes
1/4 c sugar, or to taste
1 1/2 T vegetable oil
1 T red wine vinegar; or sherry vinegar; or balsamic vinegar
1 t ground cinnamon, or to taste
1. Cut the tomatoes in half, crosswise. Squeeze halves, over a colander set over a bowl, if you wish, to remove seeds. Save liquid for another use, such as a vinaigrette, or just drink right away. Grate tomatoes on the coarse side of a grater set over a plate or another bowl until you get to the tomato skin. Compost skin.
2. Put grated tomatoes into a skillet and add remaining ingredients. Bring to the boil, reduce heat, and simmer, stirring occasionally, until thick and jammy. This could take anywhere from 10 minutes to half an hour, depending on how much liquid the tomatoes exuded and the size of the skillet. Taste and add more of any of the ingredients as you think necessary. Transfer to a serving vessel or jar and cool to room temperature. Refrigerate any leftovers.