Ingredients

• 2 (10 lb) cans diced tomatoes with juice
• 8 cups sugar
• 2 tablespoons ground nutmeg
• 1 teaspoon vanilla extract
• 3 lemons, zested and juiced
• 8 cups all-purpose flour, plus more for dusting
• 1/2 cup sugar
• 6 tablespoons baking powder
• 2 1/2 tablespoons salt
• 1 lb cold cubed butter
• 2 1/2 cups half-and-half

Instructions

1. For the tomato jam:.

2. Combine the tomatoes, sugar, nutmeg, vanilla and lemon zest and juice in a giant stockpot. Simmer over medium heat for 2 to 3 hours, stirring occasionally. Turn the heat down to low to reduce the liquid until thick. Puree with a stick blender. Cool for 24 hours.

3. For the biscuits:.

4. Preheat the oven to 350 degrees F. Mix the flour, sugar baking powder and salt in a large mixer with a paddle. Add in the cold cubed butter and mix. Then slowly add in the half-and-half. Beat until the right consistency.

5. Flour a table top and roll the mixture out to 3/4 inch thickness. Cut with 4-inch round cutter. Place a single layer of rounds on a sheet pan and bake, 12 to 15 minutes.

6. Serve the biscuits with the tomato jam.