Bring 6 cups of salted water to a boil. Lightly score the tomatoes and carefully drop them into the boiling water. While they boil, prepare an ice bath.

Cook the tomatoes until the skins are loose, around 2 to 3 minutes. Carefully take them out and cool them down completely in the ice bath.

Mince and dice the bell pepper, Fresno pepper, garlic and onion. Peel and grate your tomatoes into a bowl.

Warm a large cast-iron skillet or saucepot over medium high heat with two tablespoons of olive oil.

Heat oil, toss the onions and peppers into the skillet until onions are translucent, around 7 minutes, stirring occasionally.

Add the spices and toast until fragrant, around 30 seconds. Incorporate the garlic until fragrant, another 30 seconds.

Add the grated tomatoes and apple cider vinegar. Stir to combine. Cook for 2-3 minutes and add your ground beef.

Once your meat is about 80% browned, add the Worcestershire sauce, ketchup, molasses, and about 1 cup of water. Incorporate.

Bring to a boil and lower the heat to a simmer. Cook until sloppy joe sauce is thick and nearly all cooked off, about 30-45 minutes. Taste and adjust with salt and pepper (I use only 1 tablespoon salt).

Remove the cinnamon stick and bay leaves.

Toast the buns with butter for a nice crust and assemble each toasted bun with the sloppy joe meat. 

Serve warm and enjoy!