Tomato Bacon Jam
Tomato Bacon Jam is the perfect mix of sweet, smoky, and tangy. Made with garden-picked tomatoes, crispy applewood smoked bacon, caramelized onions, brown sugar and a little apple cider vinegar. It’s the kind of jam you’ll want to put on everything! Spread it on burgers or breakfast sandwiches, or even as a topping for baked potatoes.
Tomato jam has been on my must-make list for a while, and this year felt like the perfect time to finally do it. I had an absolute overload of tomatoes in the garden, more than I could possibly use for salads or sauces. Simmering them down with smoky bacon, sweet brown sugar, and a bit of vinegar turned out to be the most delicious way to make those extra tomatoes disappear.
If you love savory spreads like this tomato jam, be sure to check out my other favorite dips and spreads Fried Pickle and Ranch Dip, Burrata Pizza Dip, and Hot Crab Spinach Artichoke Dip.
Why You’ll Love This Tomato Bacon Jam
- Amazing flavor- This tomato jam has so much going on. The tomatoes cook down until they’re sweet and jammy, the bacon adds the perfect amount of salt and smokiness, and the vinegar lends just a little tang to help balance everything out.
- Perfect for tomato season- If your garden is anything like mine this year, you probably have more tomatoes than you know what to do with. This recipe solves that problem!
- Versatile- Spread this on top of crackers for a quick snack, add it to a grilled cheese, or serve it alongside a charcuterie platter.
- Make-ahead friendly- It stores beautifully in the fridge, so you can make it in advance and enjoy it all week.
What Tomatoes Work Best?
The short answer…use what you’ve got! This jam is really forgiving. Roma or plum tomatoes are a great choice because they’re meaty and don’t release as much liquid, which means a thicker jam that cooks down a little faster. But if your garden is overflowing with big, juicy heirlooms, go ahead and use them.
Ingredient Notes and Substitutions
- Tomatoes- I like using Roma, plum, or heirlooms for this jam. Fresh and ripe ones give the best flavor.
- Yellow onions- They cook down and get beautifully caramelized which adds extra sweetness to the jam.
- Brown sugar- This gives the jam its deep sweetness. Light or dark brown sugar both work.
- Apple cider vinegar- Brings a bright, tangy balance to all the richness. White wine vinegar or even balsamic would also work.
- Red pepper flakes (optional)- For a subtle heat. Adjust to your taste or leave them out.
Step By Step Instructions
STEP 1: Blanch the tomatoes. First, bring a large pot of water to a boil over high heat. While you wait, score a small “X” on the bottom of each tomato. Then, carefully drop the tomatoes into the boiling water for about 30-60 seconds. Transfer them immediately to a bowl of ice water to stop the cooking.
STEP 2: Peel and dice the tomatoes. Once the tomatoes have cooled, transfer them to a cutting board. Gently peel off the skins with your hands or use a small knife. Then, remove the seeds and dice the tomatoes into small pieces. Set aside.
STEP 3: Cook the bacon. Start by frying the bacon in a large skillet over medium heat until it’s crisp and browned. Once done, transfer it to a paper towel-lined plate to drain. Leave 2 tablespoons of the bacon fat inside the pan.
STEP 4: Sauté the onions. In the same skillet with the bacon fat, add the chopped onions and cook over medium heat until they’re soft and just starting to caramelize, about 10-12 minutes.
STEP 5: Add the spices and tomatoes. Stir in the red pepper flakes and ground mustard. Then, add the chopped tomatoes, cooked bacon, brown sugar, salt, and vinegar. Bring the mixture to a gentle boil.
STEP 6: Simmer. Lower the heat and let it simmer, stirring occasionally, until it thickens and becomes jammy with very little liquid remaining, about 60 minutes.
STEP 7: Cool. Let the jam cool completely at room temperature before transferring it to a jar or airtight container. You can serve it cool or warm, or store it in the fridge for up to two weeks.
Tips For Success
- Don’t skip peeling the tomatoes. The skins can be tough and sometimes add a slightly bitter flavor, so taking a few minutes to remove them makes the jam much smoother and more pleasant to eat.
- Give it time to reduce. This jam gets its thick, glossy texture from slowly cooking down the tomatoes. Giving it time to reduce makes all the difference.
- Stir occasionally. As the jam thickens, it’s more likely to stick (or even scorch) on the bottom, especially toward the end when its nice and thick.
- Taste before you finish. Depending on how sweet or acidic your tomatoes are, you may want to add a touch more sugar or vinegar at the end to get the flavor just right.
Frequently Asked Questions
You can, but fresh tomatoes give the best flavor and texture. If you use canned, go for whole peeled tomatoes and drain some of the liquid before cooking to avoid a watery jam.
Absolutely! Cherry tomatoes work great and add a nice sweetness. Since their skins are thin and tender, there’s no need to blanch them. Just slice and add them straight in.
You’ll know the jam is done when it’s thickened up and has a glossy, jammy texture. It should coat the back of a spoon without running off too quickly. As it cools, it will thicken even more, so don’t worry if it feels a little loose while it’s still warm.
You don’t have to use the bacon if you’re not a fan or want a vegetarian version. I would add a little smoked paprika to get some of that smoky flavor without the meat. The jam will still be delicious either way.
For sure! Thyme, rosemary, or a bay leaf can add some nice earthiness. Just add them early on and remove before serving.
Storing and Freezing
Once your Tomato Bacon Jam has cooled completely, transfer it to a clean, airtight jar or container. It’ll keep nicely in the fridge for up to two weeks. If you want to keep it longer, this jam freezes beautifully. Just pop it into a freezer-safe container or bag, leaving a little space for expansion and freeze for up to 3 months.
When you’re ready to use it, thaw it overnight in the fridge. You might notice the texture changes slightly after freezing, but a quick stir brings it right back.
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Tomato Bacon Jam
Ingredients
- 2 lbs fresh tomatoes , peeled, seeded, and diced
- 1 lb thick-cut bacon, diced
- 1 large yellow onion, peeled and diced
- 1/2 tsp red pepper flakes , optional
- 3/4 cup light brown sugar
- 1 tsp kosher salt
- 2 tbsp apple cider vinegar
Instructions
- First, bring a large pot of water to a boil over high heat. While you wait, score a small "X" on the bottom of each tomato. Then, carefully drop the tomatoes into the boiling water for about 30-60 seconds. Transfer them immediately to a bowl of ice water to stop the cooking.
- Once the tomatoes have cooled, transfer them to a cutting board. Gently peel off the skins with your hands or use a small knife. Then, remove the seeds and dice the tomatoes into small pieces. Set aside.
- Start by frying the bacon in a large skillet over medium heat until it's crisp and browned. Once done, transfer it to a paper towel-lined plate to drain. Leave 2 tablespoons of the bacon fat inside the pan.
- In the same skillet with the bacon fat, add the chopped onions and cook over medium heat until they're soft and just starting to caramelize, about 10-12 minutes.
- Stir in the red pepper flakes and ground mustard. Then, add the chopped tomatoes, cooked bacon, brown sugar, salt, and vinegar. Bring the mixture to a gentle boil.
- Lower the heat and let it simmer, stirring occasionally, until it thickens and becomes jammy with very little liquid remaining, about 60 minutes.
- Let the jam cool completely at room temperature before transferring it to a jar or airtight container. You can serve it cool or warm, or store it in the fridge for up to two weeks.
Notes
- Cooking time may vary. If your tomatoes are extra juicy, the jam may take longer than 60 minutes to fully thicken. It’s ready when it has a thick, jam-like texture with very little liquid remaining.