TOMATO. BACON. JAM. Whoever first thought that was a good idea was a genius because it’s delicious. JAM packed with flavor, if you will. Sweet and savory, utter perfection.

Slow cooked, it takes on a bit of a BBQ flavor profile. I have a hunch it would be good on just about anything, even a lonely spoon (Andrew and I can confirm). We did manage to hold it together long enough to get it piled onto some breakfast sandwiches…for dinner. I have dreams of adding the leftovers to grilled cheese next.

Disclaimer: it does take about an hour to come together, but it’s not difficult and it’s certainly worth the wait.

Tomato Bacon Jam
(adapted from Neighbor Food)

1 lb. bacon
1 onion, chopped
1 lb. tomatoes, chopped
2 tsp paprika
1/2 tsp red pepper flakes
1/4 cup brown sugar
2 T white sugar
1 tsp salt
1 T apple cider vinegar
squeeze of Dijon mustard
Several dashes of hot sauce
Several dashes of worcestershire

1. Fry the bacon until crisp. Remove bacon to a paper towel lined plate. Drain all but 2 T of the bacon grease.
2. Add the chopped onion to the pan, scraping up the brown bits with a wooden spoon. Cook on low heat for 5-6 minutes.
3. While the onion is cooking, assemble the rest of the ingredients and crumble the bacon.
4. When the onion is fairly translucent, add all of the other ingredients to the pan.
5. Bring to a boil, then lower the heat and simmer the mixture for 45 minutes to an hour, stirring occasionally, until it is thick and reduced.
6. Enjoy hot or cold on anything your heart desires! We toasted bagels and topped them with pepper jack cheese, perfectly runny over easy fried eggs, and a generous helping of the tomato bacon jam. Delicious!