After picking up two flats of tomatoes from Jamie at Serendipity Farm in Carmel, earlier this week, I pondered what to make. Initially, I had thought I'd make a basic sugo to use as a pasta sauce base. Then, I realized that I wanted to be a little bit more adventurous. I've made Tomato Jam. And I've made Bacon Jam. But, I've never made a Bacon-Tomato Jam!
I added a little culinary intrigue with black garlic (click to read about it), smoked paprika, smoked sea salt, and local bacon odds and ends from Baker's Bacon. A word of warning: this is concentrated stuff. So tasty, but a little bit goes a long, long way.
In a large, flat-bottom pan, cook the bacon until the fat is rendered but the bacon isn't yet crispy. Stir in the remaining ingredients and turn the heat up to high. Cook until the sugar is dissolved, then reduce the heat to a simmer.
Cook, uncovered, until the mixture has thickened, approximately one hour. Let cool slightly then blend until desired texture. Spoon jam into sterile lidded jars and store in the refrigerator. Use within two weeks.
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