Wash tomatoes. Cut an X in bottom of each tomato.

Place tomatoes in a large pot of boiling water 30 seconds or until peel begins to separate

from tomato flesh. Remove with a slotted spoon. Plunge into ice water to stop the cooking process; drain.

Peel back skin using a paring knife, and discard.

Place a fine wire-mesh strainer over a bowl. Cut tomatoes in half crosswise, and squeeze gently to remove seeds, holding tomatoes over strainer to collect juices to measure 1 cup.

Discard seeds, and trim off stem ends. Coarsely chop tomato halves to measure 6 cups.

Bring reserved 1 cup tomato juice, 6 cups coarsely chopped tomato, sugar, and remaining ingredients to a rolling boil in a 6-qt. stainless steel or enameled Dutch oven over medium-high heat.

Reduce heat to medium low, and simmer 5 minutes. Remove and discard lemon verbena sprig.

Simmer, uncovered, stirring often, 1 hour or until mixture is thickened. (Keep a close eye on it near the end of the cooking, being careful not to let the bottom scorch.)

Spoon into clean canning jars or other heatproof, nonreactive containers with lids. Let cool 1 hour.

Cover and chill. Store in refrigerator up to 3 weeks.