10 roma/plum tomatoes, cut in half lengthwise
1 tablespoon oil
1 pound thick smoked bacon, cut into 1 inch pieces
1 large onion, diced
4 cloves garlic, chopped
1/4 cup cider vinegar
3/4 cup coffee, brewed
1/4 cup brown sugar
1/4 cup maple syrup
1-2 chipotle chilis in adobo, chopped or sriracha to taste (optional)
1/2 teaspoon cumin
pepper to taste
Step 1: Place the tomatoes on a baking sheet with the cut side up, spray, brush or drizzle them with oil and roast in a preheated 250F oven until the are starting to caramelize and shrivel but are still juicy, about 2 hours.
Step 2: Cook the bacon in a large sauce pan an over medium heat until the fat has rendered and the bacon starts to get crispy and set aside, reserving 1 tablespoon of the grease in the pan.
Step 3: Add the onions and cook until tender, about 5-7 minutes.
Step 4: Add the garlic and cook until fragrant, about a minute.
Step 5: Add the vinegar and deglaze the pan.
Step 6: Add the coffee, brown sugar, maple syrup, bacon, chipotle chilies, cumin, pepper and tomatoes, reduce the heat and simmer until reduced to a syrupy consistency, about 1-2 hours.
Step 7: Process the jam in a food processor to smooth it out to the desired texture.
Step 8: If you do not finish it all in one sitting, store it in a sealed container in the fridge for up to 4 weeks.
Step 9: Note: Chipotles chili peppers in adobo can be hot and everyone has their own preferences for heat. I recommend that you add the chipotles in adobo a bit at a time, taste testing as you go, to bring the heat up to the point where it is a nice undertone without overwhelming.
Step 10: Note: I prefer the bacon jam warm so I take out what I need and give it a few seconds in the microwave before using it