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 12 oz thick-cut bacon, cut into 1/4-inch dice (2 1/4 cups)
 1 large yellow onion, finely diced
 3 garlic cloves, minced
 1 jalapeno, halved, seeded and minced
 Kosher salt
 pepper
 ¼ cup packed dark brown sugar
 ¼ cup apple cider vinegar
 1 medium beefsteak tomato, cored and cut into 1/4-inch dice (2 cups)
 2 tbsp tomato paste

Cooking Instructions

1

In a medium enameled cast-iron casserole, cook the bacon over moderate heat, stirring occasionally, until crisp, about 11 minutes. Using a slotted spoon, transfer the bacon to a medium bowl. Pour off all but 2 tablespoons of the fat.

2

Add the onion, garlic and jalapeño to the casserole and season with generous pinches of salt and pepper. Cook over moderate heat, stirring occasionally, until the onion is very soft, about 12 minutes. Stir in the brown sugar and cook until the onion begins to caramelize, about 8 minutes. Pour in the vinegar and simmer until reduced by half, 2 to 3 minutes. Add the reserved bacon, tomato and tomato paste, cover partially and simmer over low heat, stirring occasionally, until a thick jam forms, about 45 minutes. Season with salt and pepper. Scrape the bacon jam into a jar and let cool completely before sealing with a lid.

Make ahead. Tomato bacon jam can be refrigerated up to 2 weeks. 

10 Uses for Tomato Bacon Jam

  1. Avocado Toast!
  2. Make a bacon jam burger. Pro tip: pair the bacon jam with a rich mayo or creamy aioli.
  3. Add it to your charcuterie…it’s especially good with brie and apple slices.
  4. Make the ultimate grilled cheese.
  5. Add vinegar and oil and shake…for the ultimate salad dressing.
  6. Toss with veggies before roasting…just be careful it doesn’t burn!
  7. Replace the bacon in your omelet, breakfast burrito or breakfast sandwich
  8. Next level PB&J. Keep the grape and add the tomato, or just replace your usually with your new favorite!
  9. Top macaroni and cheese. Yep. A little dollop of love on top.
  10. Add to – or replace the bacon with jam – your BLT. 

Ingredients

 12 oz thick-cut bacon, cut into 1/4-inch dice (2 1/4 cups)
 1 large yellow onion, finely diced
 3 garlic cloves, minced
 1 jalapeno, halved, seeded and minced
 Kosher salt
 pepper
 ¼ cup packed dark brown sugar
 ¼ cup apple cider vinegar
 1 medium beefsteak tomato, cored and cut into 1/4-inch dice (2 cups)
 2 tbsp tomato paste

Directions

1

In a medium enameled cast-iron casserole, cook the bacon over moderate heat, stirring occasionally, until crisp, about 11 minutes. Using a slotted spoon, transfer the bacon to a medium bowl. Pour off all but 2 tablespoons of the fat.

2

Add the onion, garlic and jalapeño to the casserole and season with generous pinches of salt and pepper. Cook over moderate heat, stirring occasionally, until the onion is very soft, about 12 minutes. Stir in the brown sugar and cook until the onion begins to caramelize, about 8 minutes. Pour in the vinegar and simmer until reduced by half, 2 to 3 minutes. Add the reserved bacon, tomato and tomato paste, cover partially and simmer over low heat, stirring occasionally, until a thick jam forms, about 45 minutes. Season with salt and pepper. Scrape the bacon jam into a jar and let cool completely before sealing with a lid.

The Butcher’s Wife Sweet and Tangy Tomato Bacon Jam
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