Remove the tomato stems and cut the tomatoes into small chunks.
Squeeze the lemon. Mix the tomatoes, vanilla extract, lemon juice and gelling sugar in a big pot, put the lid onto the pot and let set for about one hour, then stir the mixture again.
Bring it to the boil and cook it for 3-4 min. while you stir frequently until it starts to coagulate. If you want to test the coagulation, put a spoonful of your mixture onto a cold plate. If it gets a jellylike consistency immediately, you can remove it from the heat and fill it into two or three (depends on the size of the jars) twist-off jars you have to sanitize with boiling water. Fill in the mixture as highly as you can, close the jars and turn them around. Let set for at least 20 min., then turn them around and let them cool down completely.
To make the macarons, follow my basic recipe for macarons.