Makes about 1 cup. Serving size 1 tablespoon
1 2/3 cups red grape tomatoes or red cherry tomatoes
1/2 cup honey
1/8 teaspoon salt
1 teaspoon balsamic vinegar
1 teaspoon thinly sliced fresh basil
Wash & dry tomatoes. Slice halfway through the tomato from blossom end and press out seeds over a strainer and discard the seeds and pulp. Reserve about 1/3 cup of the juice and add to the tomatoes and honey.
Combine tomatoes, honey & salt, bring to a simmer and simmer for about 30-35 minutes.
Stir in the balsamic vinegar. Mash the tomatoes and boil about 5 minutes longer. Add the sliced basil.
Let cool and spoon into a glass jar and refrigerate covered for up to one week.
© The Legacy Garden Cookbook with permission.