Tomato-Bacon Jam 3.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Top Tomato 2014 Aug 20, 2014

The flavor combination is hard to beat. Serve at room temperature, with crackers or pita.

Make Ahead: The jam can be refrigerated for up to 1 week, or frozen for up to 1 month. Bring to room temperature before serving.

3 cups

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 3 cups

  • 8 ounces uncooked bacon strips
  • 1 yellow onion, chopped
  • 2 cups cherry tomatoes, chopped
  • 2 teaspoons paprika
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup packed light brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon powdered mustard
  • 1 tablespoon apple cider vinegar


Line a plate with paper towels. Fry the bacon in a wide saute pan over medium heat, until crisped. Transfer the bacon to the plate to drain.

Pour off all but 2 tablespoons of the bacon grease from the pan. Add the onion to the skillet and stir to coat. Cook for 6 to 8 minutes, stirring occasionally, until translucent. Stir in the tomatoes.

Crumble in the bacon, then add the, paprika, crushed red pepper flakes, brown sugar and granulated sugar, salt, powdered mustard and vinegar, stirring to incorporate. Once the mixture starts to bubble, reduce the heat to medium-low; cook for 45 minutes, stirring occasionally, until thickened. The consistency will be more of a spread than a loose jam.

Cool to room temperature before serving or storing.

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Recipe Source

From Edgewater, Md., resident Kimberly Cooper

Tested by Mary Pat Flaherty.

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