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
- Fry the bacon until crisp. Remove bacon to a paper towel lined plate. Drain all but 2 T of the bacon grease.
- Add the chopped onion to the pan, scraping up the brown bits with a wooden spoon. Cook on low heat for 5-6 minutes.
- While the onion is cooking, assemble the rest of the ingredients and crumble the bacon.
- When the onion is fairly translucent, add all of the other ingredients to the pan.
- 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.
- 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!