Slow Roasted Tomato Bacon Jam


  • 10 roma/plum tomatoes, cut in half lengthwise
  • 1 tablespoon oil
  • 1 pound thick smoked bacon, cut into 1 inch pieces
  • 1 large onion, diced
  • 4 cloves garlic, chopped
  • 1/4 cup cider vinegar
  • 3/4 cup coffee, brewed
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1-2 chipotle chilis in adobo, chopped or sriracha to taste (optional)
  • 1/2 teaspoon cumin
  • pepper to taste

Cooking Instructions:

  1. Place the tomatoes on a baking sheet with the cut side up, spray, brush or drizzle them with oil and roast in a preheated 250F oven until the are starting to caramelize and shrivel but are still juicy, about 2 hours.
  2. Cook the bacon in a large sauce pan an over medium heat until the fat has rendered and the bacon starts to get crispy and set aside, reserving 1 tablespoon of the grease in the pan.
  3. Add the onions and cook until tender, about 5-7 minutes.
  4. Add the garlic and cook until fragrant, about a minute.
  5. Add the vinegar and deglaze the pan.
  6. Add the coffee, brown sugar, maple syrup, bacon, chipotle chilies, cumin, pepper and tomatoes, reduce the heat and simmer until reduced to a syrupy consistency, about 1-2 hours.
  7. Process the jam in a food processor to smooth it out to the desired texture.
  8. If you do not finish it all in one sitting, store it in a sealed container in the fridge for up to 4 weeks.

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