For the tomato jam, chop tomatoes, mix with lemon juice and preserving sugar and let stand for a few hours or overnight. Bring to a boil, strain and simmer for 4-5 minutes. Stir in finely chopped chili and/or basil to taste. Make a jelly test.
Pour the tomato jam into prepared jars.
Put some rosemary in half of the jars and some sage in the other half. With an eyedropper, drizzle a few drops of alcohol over the top, light and seal the tomato jam immediately.