Bacon- Tomato Jam and Bacon-Wrapped Strawberries

 

 

There's no point in suggesting you  need new ways to use up 'extra' bacon  - is there such a thing?  but we often have loads of  vine-ripe tomatoes that need to be used.    Here are  two ways.    The jam recipe  just makes one pint, so take your neighbors up on  their offers  of ripe tomatoes next time and make a big batch  to share.  I've never  used purchased tomatoes  for this so can't vouch for what they'd taste like.

Tomato Bacon Jam

In a large skillet over medium heat cook ½ lb smoked bacon til crispy. Transfer to paper towels to drain, blotting dry if necessary.   In a large saucepan combine 2 lb. very ripe tomatoes, cored and chopped; 1 medium yellow onion, diced; 1 c. sugar; 2 ½ TB cider vinegar, 1 ½ tsp salt, ¼ tsp black pepper. Bring to a boil, stirring often, then reduce heat .  Crumble the bacon into the mixture and simmer til very thick, about 1  hour.  Season with salt and pepper if needed (probably not salt).  Let the jam cook briefly, then ladle into jar.  Refrigerate a week or two, or freeze for 2-3 months.  If freezing, freeze in several  small containers.  Let thaw overnight in the refrigerator.  If you like some heat, add more black pepper, or finely diced jalapenos. A great condiment for grilled cheese sandwiches,  burgers,  on a cracker, or with toast  or  bagels   for breakfast.

Grilled Bacon-Wrapped Strawberries

Clean the berries ( small-medium ones work best for one-bite  portions) and wrap each in 1/3  slice of raw bacon - fasten with two toothpicks, which may catch fire  but  that's OK.   You can also try  lightly coating  the "inside'  of the bacon strip in brown sugar before wrapping.    Place on a hot grill and turn often til crisp. Remove the picks of course, and enjoy warm, possibly with a drizleof balsmic.   Fresh  pineapple is good too, but then what  isn't  good wrapped in bacon?