We planned to have a Tomato Festival in August at the Market. Usually by August there are lots of tomatoes ripening and we have had BLTs and Caprese salads and sliced tomatoes. But the “Festival” didn’t happen even as tomatoes continue to ripen.
I decided to try to find an unusual tomato presentation for tasting. Betty Fischer, Longview Farm, sent me a website showcasing tomato recipes. Some are intriguing like Tomato Leek Frittata; some are maybe a bit strange like Green Tomato Cobbler?? But I had to try Tomato Bacon Jam; it “is sweet and savory and absolutely fantastic on sandwiches, biscuits, crackers, and more!” I served it on crackers.
Bacon 1 lb fried til crisp, drain then crumble (I think it is easier to cut it, then fry it and drain). Save 2 Tb grease for onion.
1 yellow onion chopped and sauteed in bacon grease1.5 lb tomatoes chopped (can use a mix of tomatoes like cherry, Roma, etc)
Now add the rest of these ingredients to the onion and bacon bits: 1.5 lb tomatoes, chopped, 2 tsp smoked paprika, 1/2 tsp red pepper flakes, 1/4 C brown sugar, 2 TB sugar, 1 tsp salt, 1 tsp ground mustard, 1 TB cider vinegar. (I did NOT use dash of cayenne called for in recipe).
Bring mixture to gentle boil then reduce to simmer for 45-60 min. Stir occasionally til mixture is thick. It makes about 2 cups and can be stored in the refrigerator for 2-3 weeks.
Find this recipe at http://www.neighborfoodblog.com Use the search feature at the top to find this page.