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Destem and halve 3 pounds of roma / plum tomatoes. Saute the tomatoes in 1/4 cup olive oil and a dash of kosher salt. Deseed 2 large pomegranates. Once the tomatoes have become soft to a gentle press of a spoon in the pan, blend the tomatoes with the pomegranate seeds. Strain the mixture into a chef's pan to remove the bits of the seeds. Warm through and add 2 tablespoons granulated sugar, the juice of 1 lemon, and kosher salt to taste.
Definitely a winning flavor pairing, thanks to the The Flavor Bible for the idea to incorporate lemon with tomato.
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