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Slow Roasted Tomato Bacon Jam

Slow Roasted Tomato Bacon Jam
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.

Slow Roasted Tomato Bacon Jam

Slow Roasted Tomato Bacon Jam
You knew this was coming; that yolk really didn't have a long life expectancy!

Slow Roasted Tomato Bacon Jam
Slow Roasted Tomato Bacon Jam

Slow Roasted Tomato Bacon Jam

Prep Time: 10 minutes Cook Time: 4 hours Total Time: 4 hours 10 minutes Servings: 2 cups

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
  1. 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.
  2. 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.
  3. Add the onions and cook until tender, about 5-7 minutes.
  4. Add the garlic and cook until fragrant, about a minute.
  5. Add the vinegar and deglaze the pan.
  6. 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.
  7. Process the jam in a food processor to smooth it out to the desired texture.
  8. 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.
Nutrition Facts (per tablespoon): Calories 103, Fat 6.4g (Saturated 2g, Trans 0), Cholesterol 16mg, Sodium 333mg, Carbs 5.5g (Fiber 0.5g, Sugars 4.3g), Protein 5.8g
Nutrition by: Nutritional facts powered by Edamam


We are not Martha said...

I love bacon jam and I love tomatoes, so I think combining them is an amazing idea. Eating the jam with eggs is an even better idea!


Rosa's Yummy Yums said...

This savory jam must taste fantastic!!!



Ashley @ Big Flavors from a Tiny Kitchen said...

Mmmm... I've made bacon jam before, but love the addition of tomato here. Looks wonderful!

Cookin' Canuck said...

I can imagine slathering this on everything from wraps to chicken. And how perfect to pair it with a fried egg!

Catherine said...

this jam would be eaten by the spoonful and not last very long!! Blessings, Catherine

Heather said...

Is there something I could use instead of coffee, or could I just leave the coffee out?

Beeje said...

Kevin, do you have any idea if this could be preserved, like a fruit jam, with the boiling water method? I've done lots of tomato product canning but never experimented with a meat product in the mix! said...

Could you use some type of canned tomatoes instead of fresh? I know that is just not right but when you can't get good tomatoes canned has to do.

Travels with Becks said...

Just received your Bacon Day email the other day and was already craving bacon when I received your email today with this recipe. Just bought some alder smoked maple bacon and we have lots of beefsteak tomatoes from our garden so I thought I'd make some of this jam. Question: My wife hates coffee and anything flavoured with it that has the slightest coffee taste. Will we taste the coffee and if not, what does it add to the jam? Thanks, Rob

Anonymous said...

Do you drain off the bacon grease except for the reserved tablespoon?
I have not made this type before and wish to try it.

Matt Robinson said...

This is so insanely great Kevin, can't wait to make this!!! Imagining the possibilities...

黄明 said...

With a reasonable, people appetites

Jeff @ said...

That tomato bacon jam looks very delicious. Top it with egg on a sandwich and you'll have an unforgettable breakfast each day.

lvh said...

I also was wondering - what could I substitute for coffee in this as I do not do coffee in anything. Love your recipes and other than the coffee this sounds delicious.

Alice // Hip Foodie Mom said...

Kevin, this is perfect!!! I have so many Roma tomatoes I don't know what to do!! Pinning and can't wait to try this!

Cozinha Caseira said...

Que aspeto tentador, uma verdadeira delícia.

Recordo que há passatempo a decorrer no meu blog para Portugal e Espanha, é fácil participar. Convido a ver:

Steve said...

You had me at bacon. That looks like it would be amazing on a cheeseburger or as part of a deconstructed BLT. Well done and can't wait to give it a try.

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