Savory Tomato-Bacon Jam



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!



  • 6 pieces cooked, smoked bacon; finely chopped
  • 2 pounds ripe tomatoes, chopped
  • 1 sweet yellow onion, finely diced
  • 1 cup white sugar
  • 2 1/2 tablespoons apple cider vinegar
  • 1 teaspoons sea salt
  • 1/4 teaspoon black pepper
  • 1 dash cayenne pepper


  1. Cook the bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cool.
  2. Stir tomatoes, sweet onion, sugar, apple cider vinegar, salt, black pepper, and hot sauce together in a saucepan and bring to a boil, stirring constantly to dissolve sugar. Stir in chopped bacon and cook over medium heat, stirring often, until the spread is very thick, about 1 hour. Adjust salt and black pepper.
  3. Cool and spoon into a 1-pint glass jar with a lid; keeps refrigerated for 1 week or frozen for 2 months. If freezing, put spread into small jars and let jars thaw in refrigerator overnight before using.

Printer friendly version here SAVORY TOMATO JAM

Categories: Condiments, Healthy Eating, Seasonal Recipes, SLOW Food, Vegetarian/Vegan RecipesTags: , , , , , , ,


  1. I am totally bookmarking this. I love bacon and tomatoes. This looks awesome!

  2. Wow, all those tomatoes! It reminds me of my father’s garden. I honestly had not thought about the flavor combination of bacon with tomatoes, but you are so right! (Like a BLT!)

  3. Making this immediately, sounds too good to pass up!

  4. Does that ever look delicious.I bet it is great over eggs. I like your hint for vegetarians.

  5. Sublime! Thanks for the recipe Karen.

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