Here’s my recipe for a tasty “jam” that takes advantage of the sweet small cherry or grape tomatoes and smoky salty porky American Bacon. Throw Sweet Vidalia onions in to the mix and you have my TOMATO, BACON AND ONION JAM. A Sweet and Sour mix of heavenly flavors that really work on grilled meats like Burgers, Hot Dogs, and even tasty over a block of cheese or sliced cheeses on a crouton or cracker. The trick is to be patient, the bacon needs to fully cook or you have rubbery, wobbly unwanted surprises in the jam. Nobody wants that. Let make some JAM! My favorite application of this jam is on a cheeseburger, as pictured above.
1 lb. CHOPPED AMERICAN BACON, some like thick cut for this, i do not. Regular cut is what I use.
2 pts. CHOPPED CHERRY OR GRAPE TOMATOES, tossed with some Kosher Salt to taste
2 TBS UNSALTED BUTTER
2 MEDIUM SIZED VIDALIA OR SWEET ONIONS, FINELY DICED
1 CUP DARK BROWN SUGAR
3 TBS APPLE CIDER VINEGAR
pinch of Allspice or Cinnamon
1 TSP KOSHER SALT
1 TSP BLACK PEPPER
1 TSP. TABASCO SAUCE
1 SPRIG ROSEMARY OR THYME
2 TBS PURE MAPLE SYRUP
Use your heaviest bottomed pot (always a good idea when cooking anything with lots of sugar, helps prevent burning). Add the bacon over medium heat, stirring frequently to evenly cook the bacon. After 10 minutes your bacon should be at the proper texture, remove the bacon and add the butter. Stir. When the butter is melted add the onions. Slow cook these stirring frequently for 10 minutes. Then add the Tomatoes. Add a pinch of salt and pepper and continue to cook until the tomatoes soften. Should take 20 minutes. Now add the all the other ingredients except the maple syrup and rosemary. Bring to a boil. Now add the syrup and rosemary/thyme, stir and simmer until it’s thickened, about 30 minutes. Stir frequently. Remove from heat and let it COMPLETELY COOL DOWN. Taste for seasoning and adjust accordingly. Store in the fridge for up to 2-3 weeks on the BOTTOM SHELF. That’s the coldest part of your fridge. ENJOY!!!