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?