3 lbs. ripe tomatoes
1/2 cup finely diced white onion
2 1/2 Tbsp. fresh lemon juice
1/4 cup chopped basil leaves
2 Tbsp. honey
1 tsp sea salt
1/2 tsp freshly ground black pepper
Pinch of cayenne pepper
Bring a large pot of water to boil, and blanch the tomatoes a few at a time, until the peels loosen (about 1 minute). Transfer immediately to an ice bath to cool, and peel carefully. Remove the cores and dice.
Place the diced tomatoes in a large saucepan with the rest of the ingredients, and stir to combine. Bring the mixture to a simmer over medium-high heat, then reduce the temperature to medium, keeping a slow simmer going.
Cook for 1-2 hours, stirring occasionally and adjusting the heat as needed, until the mixture is thick and syrupy. Remove from the heat and transfer to another container to cool.
Serve at room temperature, or store in an airtight container and refrigerate for up to three days.