Place the tomatoes in a heavy-bottomed saucepot and cook over medium-low heat until the juices are released.
Add the sugar and salt, stirring occassionally until the mixture is the consistency of jam and has cooked down to about 2 cups.
Add the black pepper, fennel and coriander, stirring to combine. Remove from heat.
4 lbs. ripe tomatoes, quartered
1¼ cups sugar
1 Tbsp. salt
¼ tsp. freshly ground black pepper
1 tsp. fennel seed
1 tsp. coriander seed
1¼ cups sugar
1 Tbsp. salt
¼ tsp. freshly ground black pepper
1 tsp. fennel seed
1 tsp. coriander seed
This article appears in Guide to the Holidays 2013.