5 red tomatoes
150 g/5 oz caster sugar
6 sprigs tarragon or basil
3 tbsp roughly chopped almonds
Cut the tomatoes and lemon into small pieces. Put them with the sugar into a saucepan. Simmer gently until all the liquid has boiled away, approx. 20 mins. It should have a jam-like consistency by this point. Add tarragon and simmer for further two mins.
Add the almonds just before removing the saucepan from the stove. Pour into a cleaned and sterilised jar.
Serve the tomato jam with Västerbottensost.