3 lb [1.4 kg] cherry tomatoes
2 cinnamon sticks
3 star anise
2 cups of sugar
1 cup of raisins (optional)
A pinch of salt
Wash the tomatoes and make a superficial cross cut on the opposite side of the stems.
Drop the tomatoes in abundant boiling water (enough to cover them). Remove from the water when the peel starts to come off. Let the tomatoes cool down to room temperature.
Peel the tomatoes by pinching them on the stem side with your thumb and index finger. Squeeze the tomatoes to extract the seeds, catch into a separate clean bowl.
Strain the seeds to get all the juice you can.
In a heavy saucepan boil the cinnamon and star anise in two cups of water until the water becomes lightly colored. Add the tomatoes, tomato juice, sugar, raisins and salt.
Boil over medium heat, stirring frequently, until you reach the desired consistency (with a light syrup to serve as dessert, no liquid to make it into jam).
Chill before serving.