Slow Roasted Tomato Bacon Jam

As nice as the field ripened tomatoes are they can be made even better by roasting them to caramelize them and bring out their flavour so I threw them into the oven and slow roasted them until they were starting to shrivel up and caramelize but still juicy on the inside.

Slow Roasted Tomato Bacon Jam

A tomato jam with bacon where the tomatoes are slow roasted to bring out their flavour.

ingredients

• 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

directions

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/130C 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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