While jam is typically described as a “sauce” made by boiling fruits together with sugar, this recipe does not truly fit that bill.
In fact, no sugar is involved at all.
But, it’s not really a chutney or technically a compote either.
“Sauce” isn’t really a sexy title either, so I’m stuck with “jam.”

Any other suggestions?

In any case, this “jam” is definitely my “jam.”

It’s made with sautéed cherry tomatoes and fresh cherries, cooked down with Meyer Lemon juice and salt and pepper, and then topped with fresh lemon zest and peel.
I served this saucy sauce over prosciutto wrapped asparagus AND homemade pasta.

Again, it’s my jam!

Meyer Lemon Tomato Cherry Jam

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Meyer Lemon Tomato Cherry Jam

2 tsp. olive oil
1 pint cherry tomatoes
1 cup fresh cherries, pitted and chopped
sea salt and pepper
juice of 1/2 Meyer Lemon
zest or peel of 1 full Meyer Lemon

In a small sauce pan, heat the oil until simmering. Add the tomatoes and cook for 10-12 minutes over medium heat, breaking down the fruits with the back of a rubber spatula.
Once mostly broken down, add the chopped cherries.
Simmer for another 10 minutes or so, seasoning with plenty of salt and pepper.
Add the Meyer Lemon juice and remove from heat. Stir continuously for about 3 minutes.

Allow to cool.

Serve over anything and everything,** along with the Meyer Lemon zest or peel.

**Greens add a pop of color!