Cut the tomatoes in half and squeeze out the seeds, then cut the halves into thin slices. Put them into a large glass or china bowl and sprinkle with the sugar. Allow to marinate for 24 hours. The next day, cook the tomatoes over a low flame in a heavy pot with the lemon juice and lemon rind for 2 hours. Stir from time to time with a wooden spoon. Allow to cool completely before sealing in sterilized jars.
Serve with thin cookies for dessert or spread on toast for a five o’clock goûter.
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