Tomato Bacon Jam
Featured in The Applegatarian.
"I had something like this on a charcuterie board at a restaurant called Link & Pin in Charlotte, N.C., and I immediately went home and tried to figure out how to make it. It's delicious on toast and with fruit and cheese. This one is a labor of love, so be patient and let it cook slowly."
- Adria Adams, Applegate Raw Meat Quality Assurance Manager
Ingredients
- 1 pound APPLEGATE SUNDAY BACON® bacon
- 2½ cups diced yellow onion
- 3 cloves garlic, finely chopped
- 2 pounds ripe tomatoes, diced
- 1/, cup packed light brown sugar
- 2 tablespoons granulated sugar
- 2 tablespoons apple cider vinegar
- 2 teaspoons smoked paprika
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon sea salt
- 1 teaspoon dry mustard
- Pinch of cayenne pepper
Instructions
- Chop the bacon into ¼-inch pieces. Cook the bacon in a Dutch oven or deep skillet over medium heat, stirring occasionally, until browned, about 8 minutes. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate. When the bacon is cool, chop or crumble it into smaller pieces; set aside. Remove all but 2 tablespoons bacon grease from the skillet.
- Add the onions and garlic to the skillet and cook over medium heat, stirring occasionally, until softened and translucent, 7-9 minutes. Add the tomatoes, crumbled bacon, and remaining ingredients to the skillet and bring to a boil over medium high heat. Reduce the heat and simmer, stirring every 10 minutes, until the mixture is thickened and jam-like, 45-60 minutes. (In the last 15 minutes of cooking, stir more frequently to keep the mixture from sticking and burning.) Remove from the heat and let cool.
Note: Jam keeps in the refrigerator up to 5 days.
Love your Leftovers
Have leftovers? Try this Peanut Butter and Tomato Bacon Jam Sandwich.
Elvis Presley would have loved this sandwich-sweet, salty, bacony! Elvis Presley would have loved this sandwich-sweet, salty, bacony!
Ingredients
- 2 slices sandwich bread
- 1 tablespoon Tomato Bacon Jam, at room temperature
- 1 tablespoon creamy peanut butter
Instructions
- Spread 1 piece of bread with the tomato bacon jam.
- Spread the other piece of bread with the peanut butter.
- Close the sandwich and cut in half. Eat at once.
- Chop the bacon into ¼-inch pieces. Cook the bacon in a Dutch oven or deep skillet over medium heat, stirring occasionally, until browned, about 8 minutes. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate. When the bacon is cool, chop or crumble it into smaller pieces; set aside. Remove all but 2 tablespoons bacon grease from the skillet.
- Add the onions and garlic to the skillet and cook over medium heat, stirring occasionally, until softened and translucent, 7-9 minutes. Add the tomatoes, crumbled bacon, and remaining ingredients to the skillet and bring to a boil over medium high heat. Reduce the heat and simmer, stirring every 10 minutes, until the mixture is thickened and jam-like, 45-60 minutes. (In the last 15 minutes of cooking, stir more frequently to keep the mixture from sticking and burning.) Remove from the heat and let cool.
Note: Jam keeps in the refrigerator up to 5 days.
Have leftovers? Try this Peanut Butter and Tomato Bacon Jam Sandwich.
Elvis Presley would have loved this sandwich-sweet, salty, bacony! Elvis Presley would have loved this sandwich-sweet, salty, bacony!
- 2 slices sandwich bread
- 1 tablespoon Tomato Bacon Jam, at room temperature
- 1 tablespoon creamy peanut butter
- Spread 1 piece of bread with the tomato bacon jam.
- Spread the other piece of bread with the peanut butter.
- Close the sandwich and cut in half. Eat at once.