Email to Cat      

Tomato Bacon Jam

Source of Recipe

From "The Bourbon Country Cookbook" by David Danielson


Recipe Introduction

"Take a fresh summer tomato. Add some smoky, salty bacon. What's not to love? It's like a little BLT thrill every time you taste it. It's delicious as a topper for burgers, as an addition to roasted green beans or black-eyed peas, or simply as a spread on toast points as an appetizer. It's one of our favorite condiments."

List of Ingredients

â—¦ 1 tablespoon vegetable oil
â—¦ 2 large yellow onions, medium diced
â—¦ 1 pound thick-cut bacon, diced and cooked
â—¦ 12 large ripe tomatoes, seeded and diced
â—¦ 1 cup sugar
â—¦ 2 tablespoons apple cider vinegar
â—¦ 1 tablespoon minced garlic
â—¦ ½ teaspoon red pepper flakes
â—¦ 1 teaspoon chopped flat-leaf parsley
â—¦ Kosher salt and freshly ground black pepper, to taste


Recipe

In a medium saucepan over medium-low heat, heat the oil until it shimmers. Add the onions and cook, stirring frequently, for 5 to 7 minutes, until the onions are translucent.

Add the bacon, tomatoes, sugar, vinegar, garlic, and red pepper flakes. Stir and continue for 45 to 60 minutes, until the mixture thickens and is the consistency of jam.

Remove from the heat and add the parsley. Taste and add salt and pepper as needed. Transfer to an airtight container and store in the refrigerator for up to 3 weeks.

Makes 4 cups