Tomato Bacon Jam
This tomato bacon jam is a savory spread with a smoky, salty, sweet flavor. It's delicious on everything from eggs to toast to burgers and more and is dairy free and gluten free.
Ingredients
- 5 strips oven cooked bacon cooled and crumbled into small pieces
- 1 tablespoon olive oil
- 1 pound tomatoes halved, quartered, or roughly chopped depending on the size of your tomatoes, see notes below
- 1 small white or yellow onion finely diced
- ⅓ cup brown sugar
- 2 tablespoons apple cider vinegar
- ½ teaspoon diamond crystal kosher salt, plus more to taste start with ¼ teaspoon if using anything else
- ½ teaspoon red pepper flakes or hot sauce optional
- freshly ground black pepper to taste
Instructions
- Heat a medium saucepan over medium heat with olive oil.
- Add the chopped tomatoes, diced onion, sugar, vinegar, salt, and red pepper flakes. Bring to a boil stirring constantly until the sugar dissolves.
- Mix in the reserved bacon pieces. Stir every so often until the jam has thickened, about 25 minutes. As the jam thickens and there’s less moisture in the saucepan, reduce to medium-low heat so the jam doesn’t burn.
- Remove from the heat and season to taste with more salt or black pepper as needed.
Notes
I used Campari tomatoes, which are about twice the size of cherry tomatoes, so I quartered them. If using cherry tomatoes, half them. For Roma tomatoes or another larger variety, chop them into pieces and make sure to add all the tomato juice to the saucepan.
See the blog post for helpful tips, storage, and FAQs.