Look, I know what you’re thinking. “Tomato jam? In February?” Yes, tomato jam in February. February is, in fact, the perfect time to be enjoying this spread of the gods.
Being that they’re out of season in most of the U.S. right now, savoring the joy of the tomato usually means eating yellow-greenish slices of “meh.” They taste faintly of tomato but are missing the lavish pleasantries that a sun-soaked field in August may yield. By turning that tomato into a quick and flavorful jam, a bit of that sunshine will likely start creeping through the ice that may or may not be freezing your car doors shut at this very moment.
This tomato jam keeps well in the refrigerator and is a rock star addition to a simple seared chicken breast or some sauteed winter greens. Make yourself a double batch and see where your creativity takes you.