Instructions

Combine tomatoes, sugar, water and salt in a heavy medium saucepan. Bring to a boil over medium heat, stirring often.

Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Stir in the vinegar and cook for an additional 3 to 5 minutes or until the liquid is absorbed.

Cool completely, about 1 hour. Refrigerate until ready to use; store in the fridge for up to a week.

Serve over vanilla ice cream with a sprig of basil.