Tomato Bacon Jam from Micah Kasman of ABC’s “The Taste”
Recently, I wrote about attending a local viewing party at Restaurant Thir13en for ABC’s new hit cooking competition show “The Taste” with my colleagues John Armato and Jenna Buhagiar. In addition to meeting “The Taste” contestant Chef Adam Pechal of Restaurant Thir13en, we were also lucky enough to meet another contestant, Micah Kasman, who was on hand for the event. Although Micah was sent home from “The Taste” a few weeks back, he was generous enough to share one of his favorite recipes with us for SacFoodies!
Thus, we bring you this recipe for Tomato Bacon Jam (aka “TBJ”), courtesy of Micah Kasman. (Micah’s tip: slather TBJ on a burger or add to a delicious, oozy grilled cheese sandwich, as shown here). Want to learn more about Micah, who also happens to be an award-winning designer? Click here to visit MicahKasman.com or click here to visit Kasman Designs.
Tomato Bacon Jam (or TBJ)
4 slices thick-cut applewood bacon
1 cup sliced shallots
1 tablespoon brown sugar
1 teaspoon apple cider vinegar
2 1/2 cups Roma tomatoes, seeded and diced
1/4 teaspoon cayenne pepper
Salt, to taste
In medium-size pan over medium heat, cook bacon for about 5 minutes on both sides until fully cooked and bacon fat as rendered from slices. Remove from pan and place on paper towel to absorb remainder of fat.
In same pan, sweat shallots. Add brown sugar and apple cider vinegar. Add tomatoes and reduce for 10-15 minutes until mixture becomes thick. Add cayenne pepper.
Cut crisp bacon into smaller pieces. You can leave as lardons or crumble, depending on your desired texture. Add bacon to pan, stir in salt to taste.
Texture should be spreadable but not thin and soupy.
TBJ stays good in fridge for up to one week. Warm in pot/pan before enjoying.