With all of the filed ripened tomatoes around right now it is the perfect time for making sauces but I was thinking about something a little different, a tomato jam and with bacon day coming I was thinking that a tomato jam / bacon jam hybrid would be perfect! As nice as the field ripened tomatoes are they can be made even better by roasting them to caramelize them and bring out their flavour so I threw them into the oven and slow roasted them until they were starting to shrivel up and caramelize but still juicy on the inside. (Roasting the tomatoes also allows you to use those dull and drab winter hot house tomatoes to good effect!) Up next of course was the bacon followed by some of the usual jam suspects including brown sugar and maple syrup as sweeteners, a bit of vinegar for some tang and I threw in some chipotle chilies in adobo for a touch of heat. Once everything has simmered for a while on the stove all that is left is to puree to the jam desired consistency. Of course this slow roasted tomato bacon jam is absolutely fabulous on toast topped with a fried egg for breakfast and if you are looking for other ways to use it, take a look below the recipe for some more ideas.
You knew this was coming; that yolk really didn't have a long life expectancy!
Slow Roasted Tomato Bacon Jam
A tomato jam with bacon where the tomatoes are slow roasted to bring out their flavour.
- 10 roma/plum tomatoes, cut in half lengthwise
- 1 tablespoon oil
- 1 pound thick smoked bacon, cut into 1 inch pieces
- 1 large onion, diced
- 4 cloves garlic, chopped
- 1/4 cup cider vinegar
- 3/4 cup coffee, brewed
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1-2 chipotle chilis in adobo, chopped or sriracha to taste (optional)
- 1/2 teaspoon cumin
- pepper to taste
- Place the tomatoes on a baking sheet with the cut side up, spray, brush or drizzle them with oil and roast in a preheated 250F oven until the are starting to caramelize and shrivel but are still juicy, about 2 hours.
- Cook the bacon in a large sauce pan an over medium heat until the fat has rendered and the bacon starts to get crispy and set aside, reserving 1 tablespoon of the grease in the pan.
- Add the onions and cook until tender, about 5-7 minutes.
- Add the garlic and cook until fragrant, about a minute.
- Add the vinegar and deglaze the pan.
- Add the coffee, brown sugar, maple syrup, bacon, chipotle chilies, cumin, pepper and tomatoes, reduce the heat and simmer until reduced to a syrupy consistency, about 1-2 hours.
- Process the jam in a food processor to smooth it out to the desired texture.
- If you do not finish it all in one sitting, store it in a sealed container in the fridge for up to 4 weeks.
Tip: Chipotles chili peppers in adobo can be hot and everyone has their own preferences for heat. I recommend that you add the chipotles in adobo a bit at a time, taste testing as you go, to bring the heat up to the point where it is a nice undertone without overwhelming.
Tip: I prefer the bacon jam warm so I take out what I need and give it a few seconds in the microwave before using it.
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