Bacon and Tomato Jam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 medium onion (s), white
- 1 medium onion (s), red
- 250 g bacon or smoked belly or bacon
- 2 tablespoon olive oil or nut or chili oil
- 2 cloves garlic
- 75 g suar, brown
- 2 tablespoon tomato paste
- 5 tablespoon balsamic vinegar
- 800 g tomato (s), chunky from the can
- 5 tablespoon water
- pepper
- possibly spice (s) your choice
Print Recipe
Pin Recipe Instructions
- Peel and dice the onions, peel the garlic. Cut the bacon or bacon into thin strips.
- Heat the oil in a large pan. Then fry the onions and the bacon or bacon for 7 - 8 minutes, turning them frequently. Squeeze the garlic through a garlic press or cut into small pieces and add. Then add the brown sugar and let it caramelize for about 2-3 minutes while stirring.
- Stir in the tomato paste and sauté. Then deglaze with the balsamic vinegar. Add the chopped tomatoes and the water, bring to the boil and simmer uncovered over a medium heat for about 20 minutes, stirring occasionally.
- Season the mixture with pepper and possibly spices as desired. Then pour the jam into twist-off jars or other preserving jars while still hot and close tightly.
- The jam can be stored in a cool place for about 3 - 4 weeks (which was not the case with us).
- As an oil you should take a tasty one. You can do without salt completely thanks to the bacon. You can add spices as you like, but you can also do without, but the pepper has to be.
- If you want it meatier, add 50 g more bacon and half an onion less.
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