Green Tomato Confit
Rinse the tomatoes and remove the core. Season with salt and pepper, and add to a pot. Add the vinegar and 375 ml (approximately 13 ounces) of water. Bring to a boil, reduce the heat, and simmer for 45 minutes. Remove the tomatoes, and drain well in a colander. Remove the water from the pot, then return the tomatoes to it. Rinse the lemon, pat dry, and finely grate the peel with a zester. Add the sugar to the tomatoes. Bring to a boil slowly, stirring gently so the tomatoes don't become crushed.
Transfer the tomatoes into a large jar. Boil the syrup until thickened. Pour the syrup over the tomatoes, cool completely, and infuse for 3-4 days. Drain the syrup, boil again, and return to the tomatoes. Seal tightly, and store in a cool and dark place.