Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 9-inch pie plate. Set aside.
Combine sugar and water in a medium saucepan. Cook over low heat until sugar dissolves, stirring occasionally. Add tomatoes; cook over medium heat 5 minutes, stirring frequently. Stir in lemon rind and cinnamon; continue cooking 15 minutes or until thickened, stirring frequently. Stir in raisins. Remove from heat, and cool slightly. Pour into pastry shell.
Roll remaining pastry to 1/8- inch thickness. Cut into 3/4- inch-wide strips; arrange in a lattice fashion over filling. Trim edges; seal and flute. Bake at 375° for 35 minutes.