Wash tomatoes and parboil for 1 min. to peel more easily.
Peel tomatoes, chop into medium-sized pieces and remove
seeds. Peel lemon, cut rind into thin strips and squeeze
juice. Place tomatoes in a salad bowl, cover with sugar,
pour lemon juice over it and let steep overnight for at
least 8 hours.
Pour tomatoes into a large saucepan, add grated-lemon
peel, vanilla and let cook over moderate heat for 1 and
½ hour. Pour hot marmalade into small sterile glass-jars;
hermetically seal and keep upside-down for 10 hours. Store
in pantry.
