Wash the tomatoes, wash the rosemary and take it off the sprig. Mince the rosemary leaves.
Over medium-low heat, melt the coconut oil.
Make a lengthwise incision along the vanilla bean, and with a small spoon, grate the seeds off on each side. Scrape them into the coconut oil.
Add the tomatoes and rosemary. Sprinkle the sugar on top, and let cook for about 10 minutes over medium, rolling the tomatoes around every so often by gently tilting and shaking the pan (using a spatula might make mush out of the tomatoes as they cook.)
Enjoy just like that as an appetizer or side dish with some bread. Or place on top of a quiche or Spanish tortilla.
Age for babies: 8-10 months (peeling the tomato skins might be necessary)