Late-Season Cherry Tomato And Vanilla Jam

• 2 pints cherry tomatoes, stemmed and cleaned
• 1/2 cup sugar, preferably turbinado or evaporated cane juice
• 1/2 inch piece of vanilla bean split open lengthwise

1. In a non-reactive saucepan, cook all the ingredients over medium-high heat until the tomatoes begin to break down and bubble.
2. Continue to simmer over low heat, stirring often, until the tomatoes have lost most of their water and the jam begins to thicken. It should take 30-40 minutes, and the jam will continue to thicken as it cools.
3. Let the jam cool to room temperature. Transfer into containers to freeze (I use 4-ounce plastic storage containers). To help prevent freezer burn (which I have not had a problem with), lightly press a small piece of plastic wrap onto the surface of the jam before putting on the container lid. Store in the freezer for 4-6 months.

tomatoes, sugar, vanilla bean

Taken from food52.com/recipes/13991-late-season-cherry-tomato-and-vanilla-jam (may not work)