Recipes by: Rj of Urban Table
Photo Styling & Art Direction by: Traci of Urban Table
Photography & Art Direction by: Heather of Heather Gill Photography
This tomato jam pulls triple duty over and over (and over). Spicy, savory, and oh so jammy and if that wasn’t enough we have added lardons. ( a small strip or cube of pork fat) It also can be used as a dip, condiment, or spread and that is just scratching the surface. Try this new staple on burgers, as an addition to a cheese board or to elevate your next grilled cheese.
4 slices thick-cut (as thick as you can find) slices of smoked bacon (we like applewood) very cold or frozen
1 cup diced shallots
1 tablespoon brown sugar
1 teaspoon apple cider vinegar
2 1/2 cups Roma tomatoes, seeded and diced
1/4 teaspoon African Bird Pepper
salt & pepper
- Pre-heat oven to 375 degrees
- Cut bacon into 1/4 inch cubes
- Line an edged baking sheet pan and roast bacon cubes until they have crisp outsides. Remove to paper towels to absorb remainder of fat.
- Pour bacon fat into a medium-size skillet over medium heat, sweat shallots, about 2-3 minutes.
- Add brown sugar and apple cider vinegar, mix together.
- Add tomatoes and reduce for 10-15 minutes until mixture becomes thick. Add the African Bird Pepper.
- Add bacon to pan, stir in salt to taste.
- Texture should be spreadable not runny.
- Cool then store in airtight container in fridge. (We like WECK jars)
The jam should keep under refrigeration for up to a week. We like to warm before serving.