This sweet and smoky tomato bacon jam is perfect for slathering on sandwiches or simply serving with crackers.
This is one of those tantalizing recipes that really gets my mouth watering just thinking of the possibilities. I've spread this over Blue Cheese Burgers, used it as a condiment on a toasted turkey melt sandwich, and served it topping a block of cream cheese. This tomato bacon jam simply makes everything taste better!
What is it?
Tomato bacon jam is a bacon lover's dream come true. This thick and sticky jam is primarily made from bacon, and ripe tomatoes, along with shallots, vinegar, and seasonings for flavor. The mixture gets simmered together and then blended to form a jam-like consistency. This is often served with crackers at parties as a great appetizer, but it is equally good to use as a condiment.
This is similar to my Sweet and Smoky Bacon Jam recipe, but using tomatoes rather than apricots makes it far more savory.
Ingredients and Substitutions
- Bacon - You want regular slice bacon, not thick cut. Thick cut can get too gummy in liquids.
- Shallots - Shallots have the perfect flavor to go with tomatoes, but yellow onion, sweet onion, and red onion can all be substituted.
- Garlic - Garlic can be omitted or ½ teaspoon of garlic powder can be substituted.
- Canned diced tomatoes - I specifically recommend buying peeled diced tomatoes, if you can find them at your grocery store. Otherwise, you can substitute peeled whole tomatoes. Alternatively, two pounds of fresh tomatoes can also be used.
- Apple cider vinegar - White vinegar can be substituted, or you can use more balsamic vinegar instead.
- Balsamic vinegar - Red wine vinegar would also be a great option.
- Sugar - I add just enough sugar to sweeten the savory jam slightly, however you can add considerably more if you wish. Brown sugar can also be substituted.
- Crushed red pepper flakes - This can be left out if you don't want any heat. You can also add in your favorite hot peppers for more heat.
- Black pepper
How to make it
This tomato bacon jam recipe is pretty easy to make. You just need a saute pan (or small pot) and a blender.
First, chop your bacon strips into one-inch chunks of bacon. This will help everything crisp more evenly than if you left them in whole strips. Place them in your saute pan set over medium-high heat and cook until crisp, stirring as needed.
Reduce the heat to medium and remove the cooked bacon from your frying pan with a slotted spoon. Leave two tablespoons of bacon grease in the pan and add your shallots. Stir as needed until the shallots are tender, then add garlic and cook for an additional two minutes.
Now the bacon can be added back to the skillet along with your apple cider vinegar, balsamic vinegar, sugar, red pepper flakes, salt, and ground black pepper.
Bring the mixture to a simmer and scrape the bottom of the pan with a wooden spoon to incorporate any burnt fond into the jam. Simmer the mixture for ten minutes then puree with an immersion blender.
Storing and Reheating Leftovers
Bacon tomato jam is one of those recipes where the leftovers are better than eating it right away. This is because the flavors continue to meld together as it rests in the refrigerator overnight, so this is a perfect recipe to make a day in advance of a party.
This should be stored in airtight containers, such as a pint jar. Leftovers can easily be reheated in the microwave until warmed through. If you are going to reheat a whole batch, I recommend gently heating it in a large saucepan on the stovetop.
More Party Dip Recipes
Bacon Jam FAQs
Yes, bacon is a primary ingredient in bacon jam, which imparts a wonderfully smoky flavor throughout the sweet and savory jam.
It is best to enjoy any leftover tomato bacon jam within one week.
Storing bacon jam at room temperature can be dangerous. Canning recipes are professionally tested to ensure they are shelf-stable. Attempting to can bacon jam can result in the formation of dangerous foodborne illnesses such as botulism, which can make you sick or kill you.
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Tomato Bacon Jam
- 1 pound bacon
- 2 tablespoons reserved bacon grease
- ½ cup finely chopped shallots
- 2 cloves garlic minced
- 28 ounces canned diced tomatoes *
- 2 tablespoons apple cider vinegar
- 2 tablespoons balsamic vinegar
- 2 tablespoons sugar
- 1 teaspoon crushed red pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
- Cut bacon into one inch pieces and then fry in a saute pan over medium high heat until crisp. Once crisp, remove bacon and set it aside, reserving two tablespoons of bacon fat in the skillet.
- Reduce the stovetop to medium heat and add shallots. Cook until they become tender and translucent, stirring as needed to prevent burning. Add garlic once they are almost done and cook for an additional 1-2 minutes.
- Add bacon back into the saute pan along with all remaining ingredients. Simmer for ten minutes, or until the mixture thickens slightly. Then use an immersion blender or traditional blender to blend it into a jam-like consistency.
- Serve immediately or store in an airtight container in your refrigerator and enjoy within a week.
Love this recipe! It takes sandwiches to a whole new level. I would give it ten stars!