Ingredients

• 1 pint Sungold tomatoes
• 2 (1-inch) sprigs rosemary
• 1/2 cup honey
• 1/2 cup champagne vinegar
• 1/2 cup water
• 1 teaspoon salt

Instructions

1. Wash the tomatoes and remove any remaining stems. Lay them out on a cloth or paper towel to drain away excess water.
2. Prick each tomato with a needle or push pin (this will keep the tomatoes from bursting in the liquid). Place the tomatoes and rosemary in a heat-proof container.
3. Combine the remaining ingredients in a small pot and bring to a full boil, stirring well. Allow the liquid to cool 5 minutes and pour over the tomatoes.
4. Let the tomatoes sit at least overnight; the flavors will deepen and mellow over time. Refrigerated, the tomatoes will keep for at least one month.