Bacon and tomato jam

Ingredients for 3 servings:

• 2 m.-large onion(s), white
• 1 m.-large onion(s), red
• 250 g bacon or smoked belly or bacon
• 2 tbsp olive oil or nut or chili oil
• 2 cloves garlic
• 75 g brown sugar
• 2 tbsp tomato paste
• 5 tbsp balsamic vinegar
• 800 g tomatoes, chopped from the can
• 5 tbsp water
• pepper
• optional spice(s) of your choice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

is ideal for grilling.

Peel and dice the onions and peel the garlic. Cut the bacon into thin strips. Heat the oil in a large pan. Then fry the onions and bacon for 7-8 minutes, stirring frequently. Press the garlic through a garlic press or finely chop it and add it. Then add the brown sugar and let it caramelize for about 2-3 minutes while stirring. Stir in the tomato paste and sauté. Then deglaze with the balsamic vinegar. Add the chopped tomatoes and water, bring to a boil, and simmer uncovered over medium heat for about 20 minutes, stirring occasionally. Season the mixture with pepper and any spices you like. Then pour the jam, while still hot, into twist-off jars or other preserving jars and seal tightly. The jam will keep for about 3-4 weeks if stored in a cool place (which hasn’t been the case for us yet). Use a flavorful oil. The bacon means you can completely skip the salt. You can add spices as desired, but you can also skip them, but the pepper is a must. If you want it to be meatier, add 50g more bacon and half an onion less.