Tomato Bacon Jam
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
1 hr
-
Total Time
1 hr 30 mins
-
Servings
3 cups
-
Course
Appetizer, Condiments, Snacks
Tomato Bacon Jam
Description
Tomato Bacon Jam uses about 10 Roma tomatoes that are blanched and peeled to create a fresh tomato base. Thick-cut bacon is cooked until crispy, then the rendered bacon grease is used to soften diced yellow onions. The browned onions, bacon, diced tomatoes, and seasonings including brown sugar, kosher salt, ground mustard, apple cider vinegar, and red pepper flakes are simmered to meld flavors. The sugar and vinegar provide sweetness and acidity, balancing the smokiness of the bacon. The jam attains a thick, spreadable consistency with tender tomato pieces alongside crisp bacon morsels.
This jam can be enjoyed spread over sandwiches or burgers to add savory and sweet notes. It also pairs well with cheese boards or can be used as a condiment for roasted meats. The balance between smoky bacon, sweet brown sugar, and bright tomatoes makes it a versatile, flavorful addition. Adjust the red pepper flakes to tune the heat level to your preference.
For convenience, canned tomatoes can be used in place of fresh tomatoes by skipping the blanching and peeling step. Allowing the bacon to drain on paper towels helps remove excess grease before cooking the onions in reserved bacon grease, helping control the fat content. Stir frequently during simmering to avoid sticking and to develop a concentrated jam texture.
Ingredients
- 2 pounds Roma tomato about 10 tomatoes
- 1 pound Bacon about 10 slices, cut into pieces, thick-cut
- 1 yellow onion diced (about 1 cup
- ½ teaspoon red pepper flakes
- 1 cup light brown sugar packed
- 1 teaspoon kosher salt
- 1 teaspoon ground mustard
- 1 tablespoon apple cider vinegar
Instructions
Blanching Tomatoes
- Bring a pot of water to a boil. To a large bowl, add cold water and plenty of ice for an ice bath.
- Thoroughly wash your tomatoes. Remove the core from the tops of the tomatoes and use a very sharp knife to cut a shallow "x" at the bottom of each tomato.
- Blanch the tomatoes in the boiling water for 30-60 seconds. Then, immediately place them in the prepared ice water for about a minute.
- After the tomatoes are cool enough to handle, transfer them to a cutting board. Peel the skins using either your hands or a paring knife.
- Seed and dice the tomatoes. You will have about 3 cups of diced tomatoes.
Tomato Bacon Jam
- In a large skillet over medium-high heat, fry the bacon pieces for 6-8 minutes, or until crispy. Once the bacon is crispy, remove from heat and place on a paper towel-lined plate to drain.
- Drain all but 2 tablespoons of the bacon grease. To the bacon grease, add the chopped onion and cook for 6-8 minutes, or until softened.
- Once the onion is cooked, add the crumbled bacon, tomatoes, red pepper flakes, brown sugar, salt, ground mustard, and apple cider vinegar.
- Mix together and bring to a gentle boil.
- Continue to boil for 45-60 minutes, stirring occasionally until the mixture thickens with very little liquid remaining.
- Remove from heat and serve warm or cold.
Notes
- If using canned tomatoes, omit the blanching and peeling step.
- Drain cooked bacon slices on paper towels to reduce excess grease before using the bacon fat for sautéing onions.
- Adjust the red pepper flakes to control the jam's spiciness.
- Stir the jam often during simmering to prevent sticking and encourage thickening.
User Reviews
Overall Rating
5
You'll Also Love
