Last year I canned a sweet and savory tomato jam, and it came in quite handy recently when I had a craving for a caprese sandwich. Rather than buy out-of-season tomatoes, I used some of that jam with creamy fresh mozzarella from the local Italian shop and luckily spinach had already made its debut at the farmers' market (was still too early for basil). In fact, I often make a big batch of the spinach I use in the sandwich and keep it on hand to add to pasta or serve as a vegetable side. If you don't have a homemade tomato jam in the pantry, Katchkie Farms makes a very lovely one that can be mail ordered—and it reminds me very much of the one I'll be making once tomatoes come around again this year.

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