This bacon tomato jam is a delicious condiment to have around. If you cook it out thick, it can be formed into quenelles. If you leave it a bit looser, it spreads nicely on crostinis and tea sandwiches (regular sandwiches too). You could even spread it on as a pizza sauce - watch out! I find it's a breeze to make - set it on low heat and you can prep as you go, adding things as they are needed. There's not even the need to drain the bacon fat, as it gets used to saute the onions, garlic and tomato. Take note that the batch in the pictures is a double, you won't need quite so large a pan. I especially like how cooking this makes the kitchen smell like a giant BLT.
You will need:
10 slices bacon
1/2 red onion
1 clove garlic
10 tomatoes
15ml / 1Tbs tomato paste
60ml / 1/4C red wine vinegar
60ml / 1/4C sugar
to taste kosher salt
Method:
- slice the bacon lengthwise, then cut into batons
- put the bacon in a pan on low heat to render the fat out
- dice the red onion (small dice) and mince the garlic
- when the bacon is rendered and just starting to colour, add the onion and garlic
- dice the tomatoes (small dice)
- when the onions garlic and bacon have gotten a nice deep colour, add the tomatoes
- cook until the tomato juice is almost gone
- add the tomato paste and mix well
- add the vinegar and sugar and cook down again - leave more liquid if you want it more spreadable
- season with salt
- cool and store in the fridge until use
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