1 ½ cups light brown sugar
1 tablespoons honey
1 lemon, zested and juiced
1 teaspoon salt
1 teaspoon red pepper flakes
Place the tomatoes in boiling water to blanch, about 1 minute; you'll know the tomatoes are ready to be removed when the edges of the inscribed crosses curl up.
Remove with a slotted spoon and immediately immerse the blanched tomatoes in a pre-prepared ice bath. One by one, peel the tomatoes and place the peeled tomatoes in a bowl.
Processing through a food mill will remove all the seeds.
Continue simmering, uncovered, until the mixture reaches about 220° F. on a candy thermometer or becomes thick and syrupy, about 45 minutes.