I made this the other day and it's really good!  I've never had a tomato butter before.

5 pounds yellow tomatoes (about 15 medium)

2 cups sugar

1 cup honey

1 1-inch piece of fresh ginger, peeled

1 tablespoon whole allspice

2 sticks cinnamon

Prepare pulp.  (Tomatoes–peeled, cored, seeded.)  Measure 2 quarts tomato pulp.  The directions say to core them them quarter them then cook–then push through a sieve or food mill.  I went ahead and blanched, peeled, cored, seeded, then ran the seeded pulp through the blender.  (I think that was the hard way….)

Combine tomato pulp, sugar and honey in a large pot.  Tie spices in a bag and add to mixture.  Cook slowly until thick (mixture rounds up on a spoon), stirring frequently.  Remove spice bag; ladle into hot jars.  (1/4-inch headspace)  Remove air bubbles, adjust lids and rings.  Process in a hot water bath 10 minutes.

(Recipe from:  Ball Blue Book of Preserving)

It's really sweet.  I'll use it stuff the same as apple butter.