Confiture de Tomates Rouges

• 5 pounds tomatoes
• 4 pounds sugar
• rind of 1

Drop the tomatoes in hot water for 5 seconds to loosen the skin and remove it with a sharp knife.

Cut the tomatoes in half and squeeze out the seeds. Place the tomato halves in a heavy-bottomed saucepan with the sugar and the lemon rind and juice. Bring to a boil and stir with a wooden spoon. Lower the heat and simmer, uncovered, for 1 hour, or until the tomatoes have become transparent