Marmalades and relishes are so versatile ... use with meat or fish, pasta, on baked potatoes ... great on hamburgers, etc.
1# ripe tomatoes
1/4 C. packed brown sugar
3 T. cider vinegar
1 T. chopped canned Chipotle chilies
salt to taste
Place tomatoes in boiling water for about 10 seconds, remove, peel and core. Cut tomatoes in half and squeeze the juice into a 2-3 quart saucepan. Chop tomatoes into 1/4” pieces and add to pan, along with brown sugar, vinegar and chilies.
Boil over high heat, stirring often, until tomatoes fall apart and most of the liquid has evaporated (about 5 minutes). Let cool Add salt to taste. Serve, or cover and chill up to 2 weeks.