If necessity is the mother of invention, then Tomato-Bacon Jam is the answer to a bountiful late summer tomato harvest. Though I’m not a fan of adding bacon to cookies and ice cream, its smokey notes work beautifully in this rich, carmalized spread.
Try slathering some on your next hamburger, adding it to your favorite grilled cheese sandwich, or spooning a generous dollop on scrambled eggs. The sweet and savory combination has a depth of flavor that will have your taste buds jumping for joy.
One disclaimer: Once you’ve dipped into this flavorful condiment you’ll be tempted to eat the whole jar!
This simple recipe is easily doubled to yield a larger batch. I’ve used both red and yellow heirlooms as well as cherry varieties with great success. I also prefer to leave the skin and seeds intact, which gives the finished jam a chunky, rustic texture.
If you are vegan or vegetarian, don’t despair. You can substitute 1 1/2 teaspoons of smoked sea salt for the bacon which adds the desired flavor without using meat! (*NOTE: eliminate the regular sea salt if you do this). Smoked salts are available at specialty grocery stores like Whole Foods Market.
Which ever way you prefer to make it, be sure to cook up a batch of this jam. You’ll be glad you did!