We are officially in peak tomato season, and my god, it is a glorious, glorious thing. Still, there's something sad about waiting all year for these few months to roll around, and then not be able to eat every single perfect tomato in sight. (Trust me, I've tried: One person can not eat even so much as a bushel of tomatoes per day.) Which means that, while we gobble up every raw tomato possible, we should also try to find as many interesting ways to use them as we can, and then preserve what's leftover. To that end, we're running Tomato Bounty Week all week, during which we'll share some fun tomato recipes that go beyond the usual gazpachos and caprese salads that are the most common fallbacks.
First up, this awesome tomato-bacon jam. Classic fruit jams are of course wonderful, but I have a thing for more vegetable-oriented jams intended for savory applications. This killer tangy and sweet condiment in particular goes well on just about anything. Packed with tomatoes, bacon, and onion, it's perfect for topping burgers and sandwiches, or served alongside just about anything, from grilled chicken to a wedge of Brie.
Best of all, it's a cinch to make. First, bacon is cooked until browned and its fat has rendered. Then, onions and garlic are sautéed in that rendered fat. After that, juicy, just-picked tomatoes are added, along with maple syrup, balsamic vinegar, Dijon mustard, and Worcestershire sauce, and simmered until thick and spreadable. After a quick pulse in the blender—just enough to leave it a little chunky—it's good to go.