Tomato Bacon Jam

Here’s a recipe for bacon and tomato that will go great with the fried green tomatoes. It’s a sweet, savory, and smoky spread that’s great on burgers, sandwiches, or crackers.
…a taste of summer to enjoy in the cooler autumn months.

Ingredients
  

  • 1 pound bacon
  • 1 large onion finely chopped
  • 2 cups diced tomatoes
  • 3 cloves garlic minced
  • ¼ cup brown sugar
  • ¼ cup apple cider vinegar
  • ½ cup brewed coffee
  • ¼ cup maple syrup
  • ¼ cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon smoked paprika (optional, for extra smokiness)
  • Salt and pepper to taste

Instructions
 

  • Cook the bacon: Cut the bacon into small pieces. In a large skillet or pan, cook the bacon over medium heat until it’s crispy. Once done, transfer the bacon to a paper-towel-lined plate to drain, and set aside. Reserve about 1 tablespoon of the bacon fat in the pan.
  • Cook the onion,tomato, and garlic:In the same pan with the bacon fat, add the chopped onion and diced tomato andcook over medium heat until it becomes soft and translucent, about 8 to 10minutes. Add the minced garlic and cook for an additional 1 or 2 minutes untilfragrant.
  • Add the liquids: Stir in the brown sugar, apple cider vinegar, coffee, maple syrup, balsamic vinegar, and Dijon mustard. Add the cooked bacon back into the pan and stir everything together.
  • Simmer: Reduce the heat to low and let the mixture simmer, stirring occasionally, until it thickens and becomes jam-like. This will take about 30 to 45 minutes. If it gets too thick, you can add a tablespoon of water to loosen it up.
  • Blend (Optional): For a smoother consistency, you can transfer the mixture to a food processor and pulse a few times. Alternatively, leave it chunky if you prefer more texture.
  • Season: Taste the bacon jam and season with salt, pepper, and smoked paprika if using.
  • Cool and Store: Allow the bacon jam to cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 2 to 3 weeks.

Notes

Serving Suggestions: Spread on toast or crackers. Use as a topping for burgers or grilled cheese sandwiches. Stir into scrambled eggs or use as a filling for omelets.
Stephen Coe is a renowned culinary expert and celebrity chef. He owns The Early Bird restaurant and the catering company, Defined Palate, both in Kingston. Chef Coe eliminates food waste by using everything but the kitchen sink in his creations.