If you have plenty of tomatoes from the garden this is a good way to make a marmalade. Serve on toast, chicken, curry dishes, pork and beef. For the lemon and orange I used organic, if not regular will do just fine.
4 to 5 pound fully ripe tomatoes
1 each orange and lemon
1/4 cup cider vinegar
1 1/2 teaspoon each cinnamon, allspice
3/4 teaspoon ground cloves
3 cups sugar
Rinsed, peel, coarsely chopped tomatoes to make 8 cups.
With vegetable peeler, carefully remove outer peel from orange and lemon, cut peel into Julienne strips. Hold fruit over bowl to catch juice, cut and discard remaining peel and white membrane from orange and lemon, coarsely chopped fruit.
Place tomatoes, lemon, orange peels in a 5 quart pot. Stir remaining ingredients. Bring to a boil, simmer for about 2 hours uncovered until reduced to about 2 pints. Stir occasionally to prevent sticking. Prepare 4 half pint canning jars. Place on lids. Process in water bath for 10 minutes.
Source: Recipe link