Butter, 12 ripe tomatoes, salt, cinnamon, nutmeg, rosewater, honey, and black sesame seeds.
Melt the butter in a pot over medium heat. Add tomatoes, salt, spices, and rosewater. Mix well and cook for 5 minutes. Reduce the heat and simmer until most of the moisture has evaporated, about 40 minutes. Add the honey, mix well and cook for another 15 minutes. Stir in sesame seeds.
Store in a sterlized jar for up to one week.