Slow Roasted Tomato Bacon Jam
Slow Roasted Tomato Bacon Jam requires approximately 4 hours and 10 minutes from start to finish. One portion of this dish contains around 9g of protein, 25g of fat, and a total of 355 calories. This recipe serves 8 and costs $1.82 per serving. If you have roma tomatoes, coffee, onion, and a few other ingredients on hand, you can make it. It works well as a budget friendly side dish. It is brought to you by Closet Cooking. 3726 people have made this recipe and would make it again. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 68%, this dish is pretty good. If you like this recipe, you might also like recipes such as Slow-Cooker Bacon Jam, Tomato-Bacon Jam, and Tomato Bacon Jam.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 240 minutes
Ingredients:
1 pound thick smoked bacon, cut into 1 inch pieces
1/4 cup brown sugar
1-2 chipotle chilis in adobo, chopped or sriracha to taste (optional)
1/4 cup cider vinegar
3/4 cup coffee, brewed
1/2 teaspoon cumin
4 cloves garlic, chopped
1/4 cup maple syrup
1 tablespoon oil
1 large onion, diced
pepper to taste
10 roma/plum tomatoes, cut in half lengthwise
Equipment:
baking sheet
sauce pan
oven
frying pan
food processor
Cooking instruction summary:
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.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.Add the onions and cook until tender, about 5-7 minutes.Add the garlic and cook until fragrant, about a minute.Add the vinegar and deglaze the pan.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.Process the jam in a food processor to smooth it out to the desired texture.If you do not finish it all in one sitting, store it in a sealed container in the fridge for up to 4 weeks.
Step by step:
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.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.
2. Add the onions and cook until tender, about 5-7 minutes.
3. Add the garlic and cook until fragrant, about a minute.
4. Add the vinegar and deglaze the pan.
5. 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.Process the jam in a food processor to smooth it out to the desired texture.If you do not finish it all in one sitting, store it in a sealed container in the fridge for up to 4 weeks.
Nutrition Information:
covered percent of daily need
