It started with a leftover heap of cherry tomatoes on the edge of wrinklin’ in my kitchen bowl and a slab of bacon too stubborn to get used up. Wasn’t in the mood for BLTs again. But somehow… a whisper of a memory—bacon jam at a farmer’s market stand in Berlin, slathered thick over sourdough—crept back into my mind. And so it began: the perfect storm of umami, smoke, acid, and sugar in one seductive, sticky spoonful.
Tomato bacon jam ain’t your average spread. It’s part condiment, part side dish, part culinary flex. Slap it on burgers, eggs, toast, even roast chicken if you’re feelin’ wild. It’s sweet, tangy, smoky, and deeply savory all at once. And yeah—it’s got that glistening, slow-cooked look that turns any plate into a showstopper.
What makes this jam special, besides the fact it’s jam made of bacon, is the layerin’ of flavors. You’re cookin’ it low and slow, coaxing every last drop of goodness from the tomatoes, onions, vinegar, and spices. And when that fat mingles with brown sugar and balsamic? It’s alchemy.
Let’s dig in.
Ingredients & Substitutions
This isn’t one of those “toss it all in the pot and hope for the best” kind of things. You want balance. So each item in here’s got a job. But we’ve got some wiggle room if you need it.
Here’s the full lineup:
| Ingredient | Purpose | Substitution Notes |
|---|---|---|
| Bacon (thick-cut) | Base umami + fat + smokiness | Turkey bacon (less fat, less depth), vegan bacon (see note below) |
| Cherry tomatoes | Sweet-tart flavor, quick breakdown | Roma or heirloom, but cherry’s concentrated punch is best |
| Yellow onion | Deep sweetness after caramelizing | Red onion (sweeter), shallots (more delicate) |
| Garlic (fresh) | Pungent backbone | Roasted garlic (milder, deeper), garlic confit |
| Brown sugar | Caramel notes, sticky glaze | Coconut sugar (less sharp), maple syrup (add later) |
| Balsamic vinegar | Acid + complex sweetness | Apple cider vinegar + a touch of molasses |
| Smoked paprika | Earthy heat, enhances the bacon | Chipotle powder (spicier), sweet paprika (milder) |
| Crushed red pepper | Gentle kick | Cayenne (stronger), omit for no heat |
| Black pepper | Rounds it out | White pepper (more floral), freshly cracked only |
| Water or coffee | Deglazing, liquid for reduction | Strong coffee adds depth, but water works fine too |
Important tip: Don’t even think about using pre-minced garlic. It’s bitter and dull. You want the real stuff—chopped fresh and let it sit a minute or two before cookin’. That activates the allicin, makin’ it even punchier.
Vegan Option?
Use coconut oil or vegan butter for the base fat. Sub in mushrooms—shiitake or portobello minced up fine—and add a little liquid smoke and soy sauce. You won’t fool a meat-lover, but the depth’s still there.
Step-by-Step Instructions
1. Render the bacon.
Dice your bacon small—like quarter-inch pieces. Toss into a heavy-bottomed skillet or Dutch oven over medium heat.
Let it slowly crisp. No rushing. Stir occasionally. You want the fat to melt out fully, and the bacon to get deep golden, not burnt.
Expert tip: Use a splatter screen unless you love cleaning bacon graffiti off your stovetop.
2. Remove bacon, keep fat.
Scoop out the crispy bits with a slotted spoon. Set aside. Keep a good 2–3 tablespoons of that liquid gold in the pan.
If your bacon’s super fatty, you might need to pour some off. Don’t toss it—use it for scrambled eggs or roasted potatoes later.
3. Cook the aromatics.
Add the diced onions to the bacon fat. Lower heat just a touch.
You’re not sautéing—you’re sweating. Stir every so often. You want them soft, almost melting, and beginning to brown at the edges.
Add garlic about halfway through, so it doesn’t scorch.
4. Add tomatoes and seasoning.
Toss in the halved cherry tomatoes. Add your brown sugar, balsamic, smoked paprika, pepper flakes, and black pepper.
Stir it good. Everything should start to smell real loud—sweet, sharp, a little like BBQ sauce havin’ a dinner party.
Let it cook down about 15 minutes, stirring now and then.
5. Deglaze and simmer.
Splash in your water or coffee. Scrape up all that fond stuck to the bottom.
Reduce heat to low and simmer uncovered. Stir occasionally.
After about 25–35 minutes, it should look jammy. Thick, glossy, spoon-coating deliciousness. Add the cooked bacon back in and simmer for another 5 minutes.
Taste. Adjust sugar, salt, or vinegar if needed.
Warning: Don’t over-reduce. It thickens more as it cools. Don’t end up with tomato taffy.
6. Let cool and jar it up.
Once it’s cool enough to taste without scaldin’ your tongue, spoon it into jars.
Refrigerate. It’ll thicken more. Keeps about 2 weeks in the fridge. Freezes great too.
Cooking Techniques & Science
Why slow simmer?
This ain’t just for show. You’re evaporatin’ water slowly, letting flavors deepen. Tomatoes break down into a thick, umami-rich base. Onions melt. Garlic softens. Bacon infuses.
Rushing it means shallow flavor. You want that low, lazy bubble—barely a simmer.
Balsamic acid science
Balsamic vinegar brings acetic acid, which balances all that sugar. It also contains complex polyphenols that intensify with heat.
Adding it early lets it mellow and deepen. Add too late and it stays sharp and vinegary.
Why not blend it?
You can—some chefs do. But it dulls the texture. The charm of this jam is the pop of a softened cherry tomato next to a chewy bacon bit. If you must, pulse it gently. Don’t purée it into a smoothie.
Tools That Help
- Cast iron skillet or Dutch oven: Holds heat steady.
- Wooden spoon: Won’t scratch your pan. Also great for scraping fond.
- Splatter screen: Bacon protection.
- Glass jars with lids: For storing that goodness.
Storage & Reheating
Fridge life: ~2 weeks, tightly sealed.
Freezer life: Up to 3 months. Use silicone ice cube trays to portion out small servings.
To reheat: Microwave gently in 10-second bursts or warm on stove over low. Don’t overcook—it thickens too much.
Variations & Substitutions
- Spicy version: Add chipotle in adobo or more pepper flakes.
- Maple twist: Replace half the brown sugar with real maple syrup. Add it after the main simmer to preserve its flavor.
- Southern-style: Add a splash of bourbon right before the final simmer.
- Asian-inspired: Add soy sauce, rice vinegar, and a dab of gochujang. Works great on pork buns or rice bowls.
- Vegan version: As noted above—mushrooms, liquid smoke, soy sauce.
Serving & Pairing Suggestions
Tomato bacon jam’s a bit of a shapeshifter. Sweet enough for breakfast, bold enough for dinner, and downright wicked on appetizers.
- On toast or sourdough: Top with goat cheese or ricotta.
- On burgers: Forget ketchup—this is the condiment.
- With eggs: Spoon over scrambled or soft-poached.
- Charcuterie boards: Add it next to brie or sharp cheddar.
- Grilled cheese: Spread inside with white cheddar and caramelized onions.
Drink pairings? A dry rosé, malty amber ale, or a bourbon cocktail plays nice with its richness.
Best Time to Serve or Eat This
Dead honest? It shines at brunch. That’s its peak hour. But late-night grilled cheese hits different with this jam.
Also perfect for cookouts, cheese plates, or holiday gifts in fancy jars. Just don’t serve it cold. Let it warm up a bit—those flavors sing better at room temp.
Conclusion
Homemade tomato bacon jam is what happens when ketchup goes to culinary school and takes a jazz improv class. It’s rustic but refined, sweet but bold, and way more versatile than you think.
The secret? Patience. Good ingredients. A slow simmer and some love.
Use thick bacon. Caramelize your onions right. Don’t drown the flavor in vinegar. And for heaven’s sake, don’t over-reduce it.
Once you get this jam dialed in, you’ll be makin’ excuses to spoon it on everything.
FAQs
1. Can I can this jam for shelf storage?
Technically no—it’s too low in acid and high in fat for safe water-bath canning. Stick with refrigeration or freezer storage unless pressure canning with tested recipes.
2. Can I use canned tomatoes instead of fresh?
You can, but fresh cherry tomatoes bring a brightness and texture that canned just can’t match. If you must, use whole peeled San Marzano and drain them a bit first.
3. My jam came out too thick—can I fix it?
Yes. Stir in a splash of water or coffee and gently reheat. Stir until loosened. Don’t boil again or it may caramelize too far.
4. Is this jam keto or low carb?
Not really. Brown sugar and tomatoes both add carbs. You could try erythritol or monkfruit sweeteners, but the texture and flavor will shift.
5. How do I make it smokier?
Use smoked bacon and increase smoked paprika. Or add a dab of liquid smoke (go easy—it’s powerful).
