This is a very popular jam in Spain, where tomatoes are plentiful and far sweeter than the tomatoes we get in this country.
To obtain the tomato pulp, quarter the tomatoes and put them in a saucepan without any liquid. Place on a slow fire and crush the tomatoes with a wooden spoon. Simmer for 1½ to 2 hours till reduced to a pulp, and rub through a sieve. Put the pulp in a saucepan with the sugar and brandy and simmer on a slow fire till the consistency of jam. This jam makes an excellent filling for cakes.