2 cups butter
1 cup yellow corn syrup
3 tablespoons white sugar
1 cup ripe cherry tomatoes
1 cup sliced almonds
1 cup sliced almonds
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1 cup chopped pecans
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, butter or margarine, stir together sugar, corn syrup, and white sugar and blend into a smooth smooth paste. Stir fruit into the mixture; toss until coated. Cover mixture with tomato slices, almonds, and almonds. Pour over baked rolls.
Bake in preheated oven for 25 minutes, or until the tops are golden brown. Cool, sprinkle pecans over rolls, and serve hot.