Ingredients
Bacon Tomato Jam
- 12 ounces thick-cut applewood-smoked bacon diced
- ½ cup diced red onion
- ½ cup diced yellow onion
- 2 small shallots diced
- 1 teaspoon dried parsley
- 1 teaspoon diced garlic
- ½ teaspoon paprika
- ½ teaspoon chile powder
- 1 pound approximately 5–6 fresh tomatoes, diced, or 1 (14-ounce) can
- ½ cup white balsamic vinegar
- ½ cup molasses
- ½ cup dark brown sugar
- ½ cup apple cider vinegar
Directions
- Preheat sauté pan and add the diced bacon. Cook until partially browned.
- Add the onions and shallots and cook until caramelized, approximately 15 minutes.
- Add the garlic and dried seasonings and stir to combine.
- Add the tomatoes and mix well to combine. Cook for about 5 minutes over medium heat to reduce some of the liquid.
- Add the balsamic vinegar and deglaze the pan. Add the molasses, brown sugar and apple cider vinegar.
- Bring mixture to a boil, then reduce to a simmer and cook for approximately 15 minutes or until jam is thick. Remove from the pan and allow to cool. Best served at room temperature.
