This tomato jam is sweet and savory and absolutely fantastic on sandwiches, biscuits, crackers and charcuterie board.
1 pound bacon
1 yellow onion, chopped
2 teaspoons smoked paprika
1/4 cup brown sugar
4 tablespoons garlic, crushed
1-2 teaspoons salt
1/2 cup cider vinegar
1 teaspoon ground mustard powder
3 dashes of cayenne pepper more or less.
1.5 to 2 pounds tomatoes. I use a mix of all my summer tomatoes that are getting old and can not be used in a salad.
Step 1: Chop bacon and fry in a heavy Dutch Oven over medium heat until crispy. Remove bacon and pour off all be t teaspoons of fat.
Step 2: Cook chopped onions in the fat until just turning brown on the edges.
Step 3: Add bacon and everything else to the Dutch oven and cook over medium heat until starts to boil a little. Continue to cook stirring often until thick and most of the liquid is gone, 3-5 hours.