Need to take your breakfast, brunch, biscuit or sandwich game to the next level? If the answer is yes, or you’re on the fence, then this tomato-bacon jam recipe is for you.
One taste of the sweet, savory and tangy condiment, and you’ll want to spread it on everything. I kid you not. In fact, don’t be surprised if you find yourself eating it straight from the jar with a spoon – it’s that good.
Recipe adapted from Closet Cooking.
Tomato-Bacon Jam
Makes about 1½ cups
Ingredients
- 5 Roma tomatoes, cut in half lengthwise
- 1 tablespoon olive oil
- 5 strips thick-cut apple smoked bacon, cut into 1" pieces
- ½ onion, diced
- 2 garlic cloves, minced
- 2 tablespoons apple cider vinegar
- 6 tablespoons strong brewed coffee
- 2 tablespoons light or dark brown sugar
- 2 tablespoons maple syrup
- ½ teaspoon dried chili flakes
- ¼ teaspoon ground cumin
- freshly ground black pepper, to taste
Instructions
- Preheat oven to 250 degrees.
- Place tomatoes on a baking sheet, cut side up, and drizzle with olive oil. Bake for 2 hours.
- Meanwhile, in a large pot, cook bacon on medium heat until fat renders and bacon crisps, 10-15 minutes. Remove bacon from pot and set aside on paper towels to drain.
- Remove all but 1 tablespoon of fat from pot. Add onion and cook, stirring occasionally, until tender, about 5 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Add apple cider vinegar and scrape any brown bits from the bottom of the pot with a wooden spoon.
- Add remaining ingredients (coffee through pepper), slow-roasted tomatoes and cooked bacon. Bring to a boil, reduce heat and simmer until slightly thickened, about 30 minutes.
- Transfer mixture to a food processor and pulse until jam reaches desired consistency. Store it in an airtight container in the refrigerator for up to 4 weeks.
