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Bacon, onion & tomato jam

Bacon, onion & tomato jam

4
Points®
Total Time
55 min
Prep
10 min
Cook
45 min
Serves
8
Difficulty
Easy
This condiment is so deeply flavorful that a little bit goes a long way! Try some on a snack tray with some crackers and crudite. It's also amazing stirred into cooked vegetables, like a pot of simmered greens. Try stirring into a pot of pasta or cooked rice for a deep flavor boost. Because it cooks for quite a while over low heat, it's important to keep an eye on it, stirring occasionally and adjusting the heat as needed to prevent burning.

Ingredients

Uncooked center cut bacon

8 oz

Vidalia onion

2 large, or other sweet onions, chopped

Scallions

5 medium, sliced

Canned diced tomatoes

14 oz, preferably fire-roasted

Balsamic vinegar

¼ cup(s)

Unpacked light brown sugar

1 Tbsp

Dried thyme

½ tsp

Crushed red pepper flakes

½ tsp

Kosher salt

¼ tsp, or more to taste

Black pepper

¼ tsp, coarsely ground, or more to taste

Instructions

  1. In large heavy pot, cook bacon over medium heat, stirring often, until all fat has rendered, 10 to 12 minutes. Discard all but 1 tsp drippings. Add onions, scallions, tomatoes, vinegar, sugar, thyme, crushed red pepper, 1⁄4 tsp salt, and 1⁄4 tsp black pepper. Reduce heat to medium-low and cook, stirring constantly to prevent burning and adding spoonfuls of water if too sticky, until mixture is thick, chunky, and jammy, 25 to 30 minutes. Season to taste with salt and black pepper. Let jam cool. (If desired, using blender, purée jam into paste.) Transfer to jar and refrigerate for up to 1 week.
  2. Serving size: 2 heaping tbsp

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