Chop the fresh strawberries and cherry tomatoes into small bits and add them to a large saucepan together with the rest of the ingredients.

Place the pan over medium heat for 10 to 15 minutes and gently let the ingredients melt, fall apart and mingle. Stay by the stove! Keep an eye on the cooking jam. Stir the fruit mixture very regularly to keep it from burning. Turn the heat a little lower and add a tablespoon of water to the jam if you think it starts to stick too much to the bottom of the pan.

Once the fruit mixture looks like a red fruit puree, take the pan off the heat and put a lid on it. Let the strawberry tomato jam cool down a little. Then remove the vanilla bean and pour the jam in a clean jar or bowl. Let it cool down fully at room temperature. Cover the jam with cling film. Store it in the fridge for up to 5 days.