Yesterday was a little crazy for me guys, so I missed a day in Tomato Week. Yikes!
I’m back today with one of my most favorite recipes from the whole roundup – BOURBON. BACON. TOMATO. JAM.
It might sound a little weird at first. Jam? What are tomatoes doing in my jam? Why is bacon joining the mix? What’s happening?
Don’t worry – once you taste this concoction, all of your questions will cease to exist. You’ll be in savory, salty, sweet, porkified heaven and you won’t even care about all those pesky details anymore. Really, you won’t.
So, in all seriousness, this jam is definitely mostly savory with a hint of sweet. By slowly simmering the tomatoes with ingredients like onion, spices, bacon and a little vinegar + sugar, they develop a caramelized, smokey, intense tomato flavor.
Even though it takes a long time to cook down, this tomato jam is insanely easy to make. It doesn’t need a ton of attention, so you can definitely get things done while it cooks!
You might be wondering what in the heck you’d use this on…
WELL, we tasted it right when it was done on a cracker and it was divine. I can’t wait to have it on a grilled cheese, a burger, a breakfast sandwich… It would be delicious with baked brie or on cornbread… I bet it would earth shattering dolloped on a pizza with goat cheese, figs and arugula. The list seriously goes on and on!
makes about 3 cups
1 lb bacon
1 yellow or white onion, chopped
1.5 tablespoons smoked paprika
1 teaspoon crushed red pepper
1 teaspoon ground mustard
large pinch each of salt and fresh cracked black pepper
1.5 lb tomatoes, chopped (halved if cherry!)
1/4 cup brown sugar
2 tablespoons white sugar
2 tablespoons apple cider vinegar
splash of your favorite bourbon
Cook your bacon using your preferred method. I like to bake mine on a cookie sheet with tin foil in the oven at 375 degrees for about 15-20 minutes. You’ll want the bacon to be nice and crispy. Once your bacon is done, place it on a paper towel lined plate to drain.
Reserve 2 tablespoons of the bacon grease and add it to a large, heavy-bottom pot. Heat on medium, then add the chopped onions and cook until softened, about 5 minutes.
Crumble your cooked bacon and add it to the pot along with the smoked paprika, crushed red pepper, ground mustard, salt and pepper. Stir and cook until the spices are lightly toasted, about 2-3 minutes.
Add remaining ingredients, stir everything together and increase the heat to medium high. Bring the mixture to a gentle boil, then reduce the heat and summer for 45 minutes to an hour, stirring occasionally. The mixture will cook down A LOT and will become very thick. If you want a smoother texture, puree the jam with a blender or food processor. (I did this with about half, then mixed it back in to keep a few of the bacon pieces.) Spoon it into clean jars and cool in the fridge. This recipe will make about 3 cups worth of jam and will last refrigerated for around 2-3 weeks.
I hope you’ll try this jam because I just know you’ll love it! If you do, share it using #codyuncorked and #cutomatoweek!