• 1 1/2 cups whole cherry tomatoes
  • 2 cloves garlic, grated or minced
  • 2 tablespoons sugar
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • pinch fennel seed (optional)


Heat a saucepan over medium heat. Add the washed tomatoes, garlic, sugar, lime juice and vinegar. If the tomatoes are large, cut them in half. Stir often, cooking until the tomatoes begin to burst. Continue to cook as the tomatoes break down and reduce, using a wooden spoon to break them apart if needed, about 10 to 15 minutes.

If you want, you can put the mixture to a food processor or blender, and blend until pureed. I personally like the rustic texture, so I just smash it as much as I can. Pour into a jar and let sit at room temperature until the mixture cools completely. It will thicken more as it cools. Once cool, store in a sealed container in the fridge.