Tomato Bacon Jam Recipe

Tomato Bacon Jam is one of those food items that once you try it, you will want to put it on everything! The best way to describe it is a thick jam or marmalade condiment that is a little sweet, a little savory, and a little smoky all in one spoonful.

This delicious spread can transform a standard hamburger into a gourmet dish. But it can also turn a grilled cheese sandwich into something special or add a new layer of flavor to your morning eggs.

But today, one of the most popular ways to serve it is as part of a charcuterie board. Add a little bowl of it on the board to spread on crackers, baguette slices or for dipping sliced vegetables.

What makes this Tomato Bacon Jam so fantastic is that it requires only a few common ingredients. It combines fresh tomatoes, thick-cut bacon, and a few pantry staples into something unexpected and irresistible.

Best of all, it is easy to make. Not to mention that it’s also one of those recipes that makes the house smell amazing while it simmers away on the stove.

What Tomatoes Make The Best Tomato Bacon Jam

Although you could use just about any tomato variety, Roma tomatoes are ideal for jam because they’re meatier and contain less water than other varieties. This helps the jam cook down to the right consistency without needing too much time or extra thickening agents.

They also have a naturally sweet and slightly acidic flavor, which pairs well with the smoky saltiness of bacon, the warm sweet flavor of brown sugar and the tang of the vinegar.

However, no matter what fresh tomatoes that you choose, it is best to peel and remove the seeds of the tomatoes. Although if you are going to use cherry tomatoes, you can skip this step (more on that later).

How To Peel Tomatoes

Although peeling tomatoes may seem like a huge chore, it is actually easy to do. Start by bringing a pot of water to a boil. Once the water is close to boiling, gather a large bowl and fill it 3/4th full with ice water.

Wash the tomatoes and score an ‘x’ at the bottom of each one. This little trick helps the skin slip off easily once they’ve been blanched.

Carefully place the tomatoes in boiling water. After 30 to 60 seconds transfer them to the ice bath to cool down. Once they are cool enough to handle peel the skins off. They should come off easily.

Once the skins are gone, core the tomatoes. Then remove the seeds and dice them into small pieces. You should have about 3 cups of tomatoes which is perfect for this recipe. However, don’t worry if you are a little short or have a little extra, this recipe is very forgiving.

What Type of Bacon To Use For Tomato Bacon Jam

The bacon is the next important ingredient. Although there are many options to choose from, thick-cut bacon is preferred because it holds up well during cooking and adds a hearty texture to the finished jam.

The bacon is cut into smaller pieces before frying so it crisps up more evenly and faster. A large deep-sided skillet placed over medium-high heat works best for this.

The bacon typically takes about 5 to 6 minutes to crisp up. After cooking, set the bacon aside on a paper towel to drain.

Place a diced yellow onion into the skillet with the remaining bacon grease and cook for 6 to 8 minutes until translucent. This step builds the flavor base of the tomato bacon jam.

Once the onion is ready, the bacon goes back into the pan, along with the diced tomatoes, red pepper flakes, brown sugar, kosher salt, ground mustard, and apple cider vinegar. It’s important to use light brown sugar here because it melts well and brings just the right balance of sweetness.

Once everything is in the skillet, stir the mixture and bring to a gentle boil. This is where the transformation happens.

Over the course of 45 to 60 minutes, the mixture slowly reduces and thickens, turning into a sticky, spoonable jam. It’s important to stir occasionally during this process to prevent sticking and to help everything cook evenly.

The goal is a thick mixture with very little liquid remaining. That final texture is key – thick enough to sit nicely on a cracker or a burger without running off the sides.

Tomato Bacon Jam Recipe

* Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to read the entire article for helpful tips and tricks when making this recipe.

INGREDIENTS

• 2 pounds Roma tomatoes*, about 10 tomatoes
• 1 pound thick-cut bacon, about 10 slices, cut into pieces
• 1 yellow onion, diced (about 1 cup)
• ½ teaspoon red pepper flakes
• 1 cup light brown sugar, packed
• 1 teaspoon kosher salt
• 1 teaspoon ground mustard
• 1 tablespoon apple cider vinegar

INSTRUCTIONS

Peel the tomatoes. Remove seeds and dice the tomatoes. Set the tomatoes aside.

In a large skillet over medium-high heat, cook the bacon pieces until crispy (approximately 5-6 minutes). Once the bacon is crispy, use a slotted spatula to remove the pieces and place on a paper towel-lined plate to drain. Set aside.

Drain all but 1-2 tablespoons of the bacon grease. In the skillet with the remaining bacon grease add the chopped onion and cook until softened (approximately 4-5 minutes).

Once the onion is soft, add the cooked bacon pieces, peeled, seeded and diced tomatoes, red pepper flakes, brown sugar, salt, ground mustard, and apple cider vinegar to the skillet. Mix and bring to a low boil.

Continue to maintain a low boil for 45-60 minutes, stirring occasionally until the mixture thickens and there is no visible liquid in the skillet. Remove the skillet from the heat.

Serving Suggestions

There are endless ways to use Tomato Bacon Jam and you can serve it warm or cold. It’s great on burgers, especially those with melted cheese. It adds a fancy touch to grilled cheese, and it’s a secret weapon when served alongside fried eggs or scrambled eggs at breakfast.

It also makes a fantastic appetizer when paired with crackers and soft cheeses. Even pizza lovers can find a use for it as a base sauce on a white pizza or as a finishing drizzle over a slice.

It’s the kind of thing that might sound fancy but ends up being one of the most practical condiments to keep around.

Storing Tomato Bacon Jam

This Tomato Bacon Jam can be made ahead and stored in the refrigerator for up to a week. It should be kept in an airtight container, and if there’s any doubt about whether it’s still good, the smell and color will give it away.

You also freeze it in small batches for longer storage. Just thaw it in the refrigerator overnight before using. Because the jam doesn’t contain preservatives, it’s not shelf-stable for pantry storage unless you follow a tested and approved canning process. This version isn’t written with canning in mind, so sticking with refrigeration or freezing is the safest option.

Canned Tomato Bacon Jam

For those who don’t want to bother with blanching fresh tomatoes, there’s a shortcut: canned tomatoes. Using canned tomatoes skips the blanching step entirely. Just make sure to drain them well and dice them before adding them to the skillet.

While fresh tomatoes offer a slightly better texture and brightness, canned tomatoes are a great option when fresh ones aren’t in season or time is limited.

For another great jam recipe, be sure to check out this Easy Tomato Jam Recipe. It is another great jam recipe but without the bacon flavor.

ENJOY!

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