BLT WITH TOMATO JAM AND PEPPER JELLY BACON
A BLT Sandwich with Tomato Jam and Pepper Jelly Bacon is a sandwich that can be enjoyed not just during the summer when tomatoes are at their peak, but anytime of year.
Provided by Christin Mahrlig
Categories Sandwich
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil.
- Chop tomatoes into approximately 1 to 1 1/2 inch pieces. Spread out evenly on baking sheet along with onion, garlic, and thyme.
- Bake for 1 hour. Increase oven temperature to 400 degrees.
- Whisk together honey, oil, vinegar, salt, black pepper, and red pepper flakes in a small bowl. Drizzle over tomatoes.
- Return pan to oven and bake for 45 minutes, stirring every 15 minutes. Let cool. Scrape all contents of baking sheet into a bowl. Stir to combine, mashing while you stir to break down the tomatoes and form more of a cohesive mixture.
- To make bacon, lightly spray a rimmed baking sheet with cooking spray. Place bacon on pan and lightly brush top side with pepper jelly. Place in 400 degree oven and bake for 10 to 14 minutes, or until fully cooked.
- For each sandwich, spread 1 piece of bread with mayonnaise. Top with lettuce, tomato jam, and 2 pieces bacon, and then top piece of bread.
TOMATO AND BACON JAM
This was given to my mom by her best friend who is a southern girl at heart. It is a sweet and savory flavor that you never forget. Try it with a grilled cheese or on scrambled eggs...you can put it on anything!
Provided by 3RDTIMESACHARM
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 2h5m
Yield 10
Number Of Ingredients 8
Steps:
- Cook the bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cool.
- Stir tomatoes, sweet onion, sugar, apple cider vinegar, salt, black pepper, and hot sauce together in a saucepan and bring to a boil, stirring constantly to dissolve sugar. Stir in crumbled bacon and cook over medium heat, stirring often, until the spread is very thick, about 1 hour. Adjust salt and black pepper.
- Cool and spoon into a 1-pint glass jar with a lid; keeps refrigerated for 1 week or frozen for 2 months. If freezing, put spread into small jars and let jars thaw in refrigerator overnight before using.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 25.1 g, Cholesterol 8.1 mg, Fat 3.3 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 1 g, Sodium 527.8 mg, Sugar 23 g
BLT - BRAISED BACON, COLLARDS AND TOMATO JAM
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the bacon: Preheat the oven to 350 degrees F. Add the bacon, stock and mirepoix to an oven-safe pan, cover with foil and roast for 90 minutes. Then remove the bacon from the stock and allow to cool. Once cooled, portion into 4 portions and hold until re-cooking.
- For the collards: Add the stock, apple juice, bacon, onions, Cajun spice and collards to a stockpot and cook over medium-high heat until simmering. Then reduce the heat to low and cook until the greens are softened and the liquid has reduced to 2 cups, about 1 hour. After cooking, remove from the heat and hold warm.
- For the tomato jam: During the collard process, in a small saucepot over medium heat, add the tomatoes, onions, horseradish, thyme, salt, cayenne, curry, white pepper and turmeric, and allow to cook for 75 minutes, stirring during the process. Once cooked, keep warm and tighten with a slurry if needed.
- Once all three items are cooked, on an oven-safe pan, add the braised bacon pieces, top with tomato jam and heat under the broiler lightly browned, about 2 minutes. Once browned, portion the collards in a centered pile in a bowl, then top with the relish-broiled bacon and serve.
BACON AND TOMATO JAM
This was recently published in my local newspaper. They recommended it on grilled cheese, hamburgers and tuna salad. I am sure it would be very good with many other things as well.
Provided by Elaine
Categories Vegetable
Time 1h45m
Yield 1 pint, 16 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet over medium-high, cook the bacon until crispy, about 5 minutes.
- Transfer the bacon to paper towels to drain excess fat, blotting it dry with additional towels as needed.
- In a large saucepan, combine the tomatoes, onion, sugar, cider vinegar, salt and pepper.
- Bring to a boil, stirring often, then reduce heat to medium.
- Crumble the bacon into the tomato mixture.
- Simmer until very thick, about 1 hour.
- Season with additional salt and pepper as needed.
- Let the jam cool, then ladle into jars.
- Can be refrigerated for 3 to 4 days, or frozen up to 2 months.
- If freezing, divide the jam among several small jars.
- When ready to use, let the jar thaw overnight in the refrigerator.
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