Tomato Bacon Jam

tomato bacon jam in a silver bowl on platter with bread

Not sure what to bring to the dinner party? Whip up some of Sweet Daddy D’s Tomato Bacon Jam and grab a box of crackers.  It will be the talk of the party so be prepared to share the recipe.

Just simmer your favorite ripe tomatoes with some smoked bacon and sweet onions. Add in some sweet and savory flavors with brown sugar, lemon and cider vinegar.  Reduce it down until it slightly thickens and you’ve got a world-class appetizer or a super-charged condiment.  The whole thing will be done in an hour, including peeling the tomatoes and prepping all the ingredients.  It’s not only a great appetizer but add it to your favorite sandwich or a burger and its a game changer. And wait until you taste what it can do for a hot dog!

spreading tomato bacon jam on a cracker with a spoon
Tomato Bacon Jam
Votes: 1
Rating: 5
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Tomato Bacon Jam-not only is this a fabulous appetizer that you'll be proud to serve your guests or bring to any party, its also a terrific condiment that brightens up any sandwich or burger. Sweet, smoky flavors round out the intensity of the tomatoes and onions in this super delicious condiment fit for a special occasion or just a family cookout! Try some on your favorite sandwich, burger or hot dog or just spread some on a cracker or toast-unbelievably flavorful.
Servings Prep Time
2 Cups 20 Minutes
Cook Time Calories per Serving
35 Minutes 21
Servings Prep Time
2 Cups 20 Minutes
Cook Time Calories per Serving
35 Minutes 21
spreading tomato bacon jam on a cracker with a spoon
Tomato Bacon Jam
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Tomato Bacon Jam-not only is this a fabulous appetizer that you'll be proud to serve your guests or bring to any party, its also a terrific condiment that brightens up any sandwich or burger. Sweet, smoky flavors round out the intensity of the tomatoes and onions in this super delicious condiment fit for a special occasion or just a family cookout! Try some on your favorite sandwich, burger or hot dog or just spread some on a cracker or toast-unbelievably flavorful.
Servings Prep Time
2 Cups 20 Minutes
Cook Time Calories per Serving
35 Minutes 21
Servings Prep Time
2 Cups 20 Minutes
Cook Time Calories per Serving
35 Minutes 21
Here's What You Need
Here's What You Do
  1. Bring about 8 cups of water to a heavy boil.
  2. Make a crosshatch on the stem end of each tomato with a sharp knife and immerse in the boiling water for about 1 to 2 minutes after it returns to a boil. Remove to a bowl of ice and water to stop the cooking for about 5 minutes.
  3. Remove the peeling and cut out the stem core, then rough chop the tomatoes.
  4. Place the chopped tomatoes in a bowl to accumulate the liquid.
  5. Chop the onions, zest and squeeze the lemon and measure the remaining ingredients.
  6. Slice the bacon crossways into small strips, about ⅛ to ¼ inch.
  7. Starting in a cold cast iron frying pan, fry the bacon over medium heat until the fat has been rendered, stirring often so that it does not scorch. About 5 minutes.
  8. Leaving the bacon in the pan and the heat at medium, add the onions and saute until beginning to caramelize. Make sure to stir often so the onions do not scorch. About 15 minutes.
  9. Add the lemon zest, lemon juice, vinegar and brown sugar and stir well.
  10. Increase the heat to high and add the tomatoes, juice from the tomatoes and a pinch of kosher salt and stir well to combine all the ingredients.
  11. Bring the mixture to a high simmer, then reduce the heat to medium.
  12. Stir often and smash some of the bigger tomato pieces as you go.
  13. Continue on a low simmer for about 15 to 20 minutes, uncovered, until the liquid has mostly evaporated and the mixture is beginning to thicken.
  14. Remove from the heat and allow to cool about 10 to 15 minutes. The mixture will thicken some more as it cools.
  15. This can be served cold or warm over crackers or toast and makes a wonderful condiment for sandwiches, burgers or hotdogs.
  16. Yields about 2 cups.
Recipe Notes

Ripe tomatoes are the key to this recipe, although the variety does not matter so much.  Roma tomatoes are very good in this and are available most of the year. Plum tomatoes are also good, as are Creole Tomatoes when they are available. Use your favorite!

It's important to use a moderate to low heat for most of this recipe, Drawing the sugars out slowly and reducing the tomatoes gradually intensifies the flavors.

Nutrition Facts
Tomato Bacon Jam
Amount Per Serving
Calories 21 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.0001g
Cholesterol 0.2mg 0%
Sodium 91mg 4%
Potassium 13mg 0%
Total Carbohydrates 3g 1%
Dietary Fiber 0.1g 0%
Sugars 3g
Protein 0.5g 1%
Vitamin A 5%
Vitamin C 12%
Calcium 1%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Herb Roasted Turkey

Herb Roasted Turkey

Dry brined and slow roasted in a paste of butter and fresh herbs, this turkey will be the masterpiece on any holiday table.  Best of all, you’ll be pleased at how simple this is to make.

Herb Roasted Turkey
Sweet Daddy D's Herb Roasted Turkey
Votes: 1
Rating: 5
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A dry brine and a liberal application of a herb-butter paste will result in a tender and juicy bird. So good, you won't want to just eat turkey on Thanksgiving.
Servings Prep Time Cook Time Passive Time
12Servings 30Minutes 3 1/2Hours 18Hours
This Is What You Need
Units:
This Is What You Need
Units:
This Is What You Do
    Dry Brining
    1. Mix the Dry Brine ingredients together in a small bowl and set aside.
    2. Remove giblets from inside turkey and reserve for another use. Rinse turkey inside and out and dry very well with paper towels.
    3. Liberally coat turkey inside and outside with dry brine; place the bird on a rack over a baking pan and refrigerate uncovered for 12 - 14 hours (1 hour per lbs)
    4. Rinse off the dry brine thoroughly inside and out; dry the bird with paper towels; place back on the rack over the baking pan and store again in refrigerator uncovered for 4 to 6 hours or longer if possible. (This helps to dry off the skin which will help make the skin crispy when roasted).
    Prepping the BIrd
    1. While the bird is sitting in the fridge, mix all the Herb-Butter Paste ingredients together in a bowl and set aside. The butter should be very soft, but not totally melted. Tie the fresh herb sprigs left over from the Herb Butter Paste (fresh sage, rosemary, thyme, oregano, tarragon and basil) together with butcher twine and set aside. Cut the apple, orange, yellow onion and garlic into the proper sizes.
    2. Remove the turkey from the refrigerator.
    3. Prepare the cavity first before moving to the outside: Rub inside the cavity liberally with Herb-Butter Paste, then stuff the cavity with herbs, fruit and veggies:
    4. Place the tied herbs deep in the cavity and follow with as much of the apple, orange, yellow onion quarters and garlic halves as possible. Depending on the size of the bird and the cavity, this may not all fit.
    5. To loosen the skin on the turkey, slide your fingers under the skin, moving your fingers deeper under the skin while you hold the skin with the other hand. Spread the Herb Butter Paste underneath the loosened skin as much as possible, then rub the Herb Butter Paste all over outside (top and bottom) of the bird. Leave as thick of a coating as you can on top of bird.
    Roasting
    1. Preheat oven 325 degrees
    2. Spray a roasting rack and roasting pan with nonstick spray. Place the buttered bird on the roasting rack set in the roasting pan.
    3. Roast at 325 deg for about 3 to 3 1/2 hours, until breast temp is 170; thigh 165 degrees. Cover with foil if browning too much or when it is golden brown.
    There is no Nutrition Label for this recipe yet.

    Cilantro-Creole Mustard Marinade

    Cilantro-Creole Mustard Marinade
    Sweet Daddy D's Cilantro-Creole Mustard Marinade
    Votes: 1
    Rating: 5
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    Cilantro and Creole Mustard are Brothers from a Different Mother and they can do a double team on some salmon or pork or chicken or you name it. Add in a little honey and all spice and you know you got it right!
    Servings Prep Time Passive Time Calories Per Serving
    4Servings 10Minutes 30Minutes 255
    This Is What You Need
    Units:
    This Is What You Need
    Units:
    This Is What You Do
    1. Mix all ingredients together in a bowl and set in refrigerator for 30 minutes to 1 hour before applying liberally to your fish or meat.
    Recipe Notes

    This is a nice, tangy marinade that goes great on salmon and pork tenderloins, but give it a try on anything you like and let me know how it goes.