tomatoes 300 g
zest and juice of 1 orange
lemon juice 2 tbsp
sugar 120 g
balsamic vinegar 1 tsp
chili and salt to taste

Peel the tomatoes and cut into small cubes. Mix with zest, orange and lemon juices, bring to a boil and cook over medium heat for 15 minutes without closing the lid. Add sugar, salt, chili and balsamic vinegar. Stir and cook for another 10 minutes. Cool and transfer to a jar. Store in the refrigerator for 3-5 months.