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
  1. Preheat oven to 250 degrees.
  2. Place tomatoes on a baking sheet, cut side up, and drizzle with olive oil. Bake for 2 hours.
  3. 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.
  4. Remove all but 1 tablespoon of fat from pot. Add onion and cook, stirring occasionally, until tender, about 5 minutes.
  5. Add garlic and cook until fragrant, about 30 seconds.
  6. Add apple cider vinegar and scrape any brown bits from the bottom of the pot with a wooden spoon.
  7. 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.
  8. 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.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/sweet-tomato-bacon-jam/