In a saucepan big enough to hold tomatoes in one layer, put 2 cups water, sugar, and pinch of salt. Bring to a boil. Add tomatoes and cinnamon sticks. Cook over low heat for 45-50 minutes, turning tomatoes once or twice. Remove tomatoes with a slotted spoon and place in a large bowl. The tomatoes should still retain most of their shape.
Reduce the liquid over high heat to half its volume, approximately ¾ cup. It will be syrupy and thick.
Pour the liquid over tomatoes. Let tomatoes cool. You can reheat them, or serve them at room temperature, or slightly chilled. Enjoy!