Let me paint you a picture: the sizzling aroma of bacon mingling with sweet, earthy onions, bubbling away with ripe tomatoes on your stovetop. It’s the kind of scent that wafts through the whole house, beckoning family and pets alike to hover in the kitchen. The first time I made this savory tomato and bacon jam with caramelized onions, I was honestly just trying to use up a mountain of garden tomatoes (they were taking over my counter, you know how summer gets). I remember standing over the pot, spoon in hand, and realizing this was something special—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.
This recipe goes way back for me—years ago, my grandma would create all sorts of jellies and jams during canning season, but I never saw anything quite like this on her shelves. I stumbled onto the idea at a farmer’s market, when a vendor offered me a sample of tomato jam that tasted like pure comfort. I went home, tinkered for days, and ended up with this version, loaded with smoky bacon and melt-in-your-mouth caramelized onions. Let’s face it, I wish I’d discovered this combo years ago. It’s dangerously easy, and it brings pure, nostalgic comfort to just about anything you spread it on.
My family couldn’t stop sneaking spoonfuls off the cooling rack (and honestly, I can’t blame them). This savory tomato and bacon jam with caramelized onions has become a staple for family gatherings and gifting. Each batch gets devoured at potlucks, is the first thing gone at brunch, and brightens up my Pinterest board with its rich, jewel-toned look. It feels like a warm hug, whether you’re slathering it on a burger or swirling it into scrambled eggs. In the name of research (of course), I’ve tested this recipe at least a dozen times, and you’re going to want to bookmark this one.
Why You’ll Love This Savory Tomato and Bacon Jam Recipe with Caramelized Onions
There’s something magical about combining tomatoes, bacon, and onions into a jam that’s part smoky condiment, part comfort food spread. I’ve made dozens of batches, tweaking seasoning and technique, so I can promise this recipe is chef-tested and family-approved. Here’s why you’ll come back to this savory tomato and bacon jam with caramelized onions again and again:
- Quick & Easy: Ready in about an hour, so you can whip it up for a last-minute brunch or dinner party.
- Simple Ingredients: No fancy trips to specialty stores—just tomatoes, bacon, onions, and a handful of pantry staples.
- Perfect for Any Occasion: Spread it on toast, swirl into pasta, serve as a burger topping, or spoon over cheese boards.
- Crowd-Pleaser: Kids and adults alike go wild for the sweet-savory flavor and hearty texture.
- Unbelievably Delicious: The smoky bacon, tangy tomatoes, and rich, caramelized onions create a balanced jam that’s beyond addicting.
This savory tomato and bacon jam with caramelized onions stands out because I use a slow caramelization technique—the onions are cooked low and slow until they’re deep golden and sweet. The bacon isn’t just tossed in, it’s crisped perfectly and added at just the right moment for flavor without sogginess. Honestly, it’s not just another tomato jam—this is my best version, tested and tinkered with until every bite is absolute comfort.
When you scoop this jam onto your favorite sandwich or spoon it onto roasted veggies, you’ll get that “close your eyes and savor” kind of moment. It’s comfort food, but with a bold, savory twist. Whether you’re trying to impress guests without fuss, or you want to turn a simple breakfast into something memorable, this tomato and bacon jam delivers every time.
What Ingredients You Will Need
This savory tomato and bacon jam recipe with caramelized onions relies on wholesome, everyday ingredients to deliver bold flavor. Most of these are pantry staples, and you probably have everything on hand already. Let’s break down what you’ll need:
- For the Jam Base:
- Ripe tomatoes (about 2 pounds / 900g, diced; Roma or heirloom work great for thick texture)
- Thick-cut bacon (8 ounces / 225g, diced; I recommend using a smoky variety for best flavor)
- Large yellow onions (2, thinly sliced; the sweetness is key for caramelization)
- Garlic cloves (2, minced; adds a subtle depth)
- For Seasoning & Sweet-Savory Balance:
- Brown sugar (1/3 cup / 65g; helps jam thicken and balances acidity)
- Apple cider vinegar (1/4 cup / 60ml; gives a gentle tang)
- Balsamic vinegar (2 tablespoons / 30ml; optional, for extra richness)
- Smoked paprika (1 teaspoon / 3g; amplifies bacon flavor)
- Black pepper (1/2 teaspoon / 2g; freshly cracked is best)
- Kosher salt (1/2 teaspoon / 2g; adjust to taste)
- Red pepper flakes (1/4 teaspoon / 1g; optional, for a little kick)
- Optional for Customization:
- Honey or maple syrup (swap for brown sugar for a different sweetness)
- Fresh thyme or rosemary (1-2 sprigs; adds a herbal note)
- Chopped sun-dried tomatoes (2 tablespoons / 20g; for intense tomato flavor)
If you need a gluten-free or low-carb version, use coconut sugar in place of brown sugar, or skip it and rely on the onions’ natural sweetness. For vegetarians, swap bacon with smoked tempeh or mushrooms—just know you’ll lose some of the classic jam’s smoky backbone. In summer, fresh garden tomatoes are perfect; in winter, canned tomatoes (drained) work surprisingly well. I’ve tried almost every brand out there, but for bacon, I swear by Nueske’s for that extra smoky punch.
Equipment Needed
You don’t need fancy gear for this savory tomato and bacon jam recipe with caramelized onions—just a few kitchen basics that make the process smooth:
- Large heavy-bottomed skillet or Dutch oven (helps caramelize onions evenly and prevents burning)
- Sharp chef’s knife (for slicing onions and dicing tomatoes)
- Wooden spoon or spatula (for stirring and scraping up all those tasty browned bits)
- Cutting board (preferably with a groove for catching tomato juices)
- Measuring cups and spoons (accuracy is key for balancing sweet, savory, and tart)
- Jar or airtight container (for storing the finished jam)
If you don’t own a Dutch oven, a regular deep skillet works fine—just keep an eye on the heat. I’ve used everything from cast iron to stainless steel, but nonstick pans can make caramelization a bit tricky, so stick to heavy-bottomed if possible. For slicing onions without tears, try chilling them first (sounds odd, but it works). Budget-friendly options like basic stainless steel pans work well as long as they distribute heat evenly. Keep your skillet clean and dry before starting—burnt bits ruin the jam’s flavor.
Preparation Method
- Prep the Ingredients: Dice 2 pounds (900g) ripe tomatoes, dice 8 ounces (225g) smoky bacon, and slice 2 large yellow onions thinly. Mince 2 garlic cloves. Measure out the sugars, vinegars, and spices.
- Cook the Bacon: In a heavy-bottomed skillet or Dutch oven over medium heat, add diced bacon. Cook for 8-10 minutes, stirring often, until fat is rendered and bacon is golden brown. Remove with a slotted spoon and set aside, leaving the drippings in the pan.
- Caramelize the Onions: Add sliced onions to the bacon fat in the pan. Sprinkle with a pinch of salt. Cook on medium-low, stirring every few minutes, for 20-25 minutes. Onions should be deep golden, sweet, and super soft. Don’t rush—low and slow is the secret. If onions start sticking, splash in a tablespoon of water.
- Add the Garlic: Toss minced garlic into the pan and stir for 1 minute until fragrant, but not browned.
- Add Tomatoes and Seasonings: Add diced tomatoes, 1/3 cup (65g) brown sugar, 1/4 cup (60ml) apple cider vinegar, 2 tablespoons (30ml) balsamic vinegar (if using), 1 teaspoon (3g) smoked paprika, 1/2 teaspoon (2g) black pepper, 1/2 teaspoon (2g) salt, and 1/4 teaspoon (1g) red pepper flakes. Stir well to combine.
- Simmer the Jam: Bring the mixture to a gentle simmer over medium heat. Reduce to low and cook uncovered for 35-45 minutes, stirring occasionally, until thick and jammy. If it looks too watery after 30 minutes, raise the heat slightly and keep stirring. The jam should hold its shape when spooned onto a plate and smell rich and savory—like bacon, onions, and tomatoes in harmony.
- Return Bacon and Finish: Add crisped bacon back to the pan in the last 5 minutes of cooking. Stir and let the flavors meld. Taste and adjust salt, sugar, or vinegar if needed. If you want it smoother, mash gently with a potato masher; for chunky jam, skip the mash.
- Cool and Store: Let jam cool slightly before transferring to a jar or container. Store in the refrigerator for up to 2 weeks, or freeze for longer storage.
Notes: If your tomatoes are very juicy, you may need to cook a bit longer to reach the right consistency. Don’t be afraid to taste and tweak seasoning—it’s all about your personal flavor balance. For extra efficiency, prep the onions while bacon cooks, and dice tomatoes while onions caramelize. The jam should smell smoky-sweet, with a glossy, thick texture when done.
Cooking Tips & Techniques
Making savory tomato and bacon jam with caramelized onions isn’t rocket science, but a few tricks make all the difference. I’ve had a few batches turn out too runny or too salty, so here’s what I’ve learned:
- Low and Slow is Key: Caramelizing onions takes patience. Don’t rush—let them cook over medium-low until they’re deeply golden and sweet. If you crank the heat, you’ll burn the sugars and get bitter onions.
- Render Bacon Properly: Cook bacon till crisp but not burnt. Leaving a bit of fat in the pan adds flavor, but skim off excess if it pools too much (otherwise the jam gets greasy).
- Control Liquid: Tomatoes release lots of juice. If your jam isn’t thickening, raise the heat a notch and keep stirring, scraping up the sticky bits for flavor. You want “jammy,” not soupy.
- Balance Your Flavors: Taste the jam at the halfway point. If it’s too tart, add a touch more sugar. Too sweet? Splash in extra vinegar. It’s your jam—make it sing.
- Don’t Overcook Bacon: If you add bacon too early, it gets tough and loses flavor. Always return it at the end.
- Multitasking: Chop tomatoes while onions caramelize. It saves time and keeps you moving (no standing around watching onions brown).
- Consistency Check: Jam should be thick enough to mound on a spoon, not run off. If you overcook, add a tablespoon of water to loosen it up.
I once let the onions burn while chasing my toddler—let’s just say, bitter onions aren’t worth the distraction. If you’re new to jam-making, start with a small batch and adjust as you go. Every tomato is different, so don’t stress if your cooking time varies a bit.
Variations & Adaptations
This savory tomato and bacon jam with caramelized onions can be tweaked to suit all sorts of diets and flavor cravings. Here are a few of my favorite adaptations:
- Vegetarian Version: Swap bacon for smoked mushrooms or tempeh. Add a dash of liquid smoke for extra depth.
- Low-Sugar Jam: Replace brown sugar with coconut sugar or a sugar substitute like stevia. Increase onions for natural sweetness.
- Seasonal Twist: Use heirloom or cherry tomatoes in summer for extra vibrant color and flavor. In winter, canned tomatoes (drained) work surprisingly well.
- Spicy Variation: Add extra red pepper flakes or a diced jalapeño for heat. A splash of sriracha works too.
- Herbal Infusion: Toss in fresh thyme, rosemary, or basil during the last 10 minutes of simmering for a fragrant punch.
- Allergen Adaptation: For gluten-free, make sure your bacon and seasonings are certified gluten-free. For dairy-free, this recipe is naturally safe!
I’ve tried swapping bacon for smoked turkey—works in a pinch, but you lose a little richness. My favorite personal twist: add sun-dried tomatoes for an intense, concentrated jam. If you want a sweeter spread, stir in a tablespoon of maple syrup at the end. It’s easy to play around until you find your perfect combo.
Serving & Storage Suggestions
This savory tomato and bacon jam with caramelized onions is a true multitasker in the kitchen. Here’s how to serve and store it for maximum flavor:
- Serving Temperature: Serve warm, room temperature, or chilled. Warm jam is perfect for burgers, cold is great on cheese boards.
- Presentation: Spoon into a pretty jar, swirl over cream cheese, or heap onto crostini. It’s a showstopper on Pinterest boards and at parties.
- Pairings: Try it with sharp cheddar, goat cheese, scrambled eggs, roasted chicken, or grilled veggies. It’s fantastic as a sandwich spread or pizza topper.
- Storage: Store in an airtight jar in the refrigerator for up to 2 weeks. For longer storage, freeze in small containers for up to 3 months. Thaw overnight in the fridge before using.
- Reheating: Warm gently in a saucepan over low heat, stirring occasionally. If too thick, add a splash of water to loosen.
- Flavor Development: The jam gets deeper and more complex after a day or two in the fridge. The smoky bacon and sweet onions meld beautifully—honestly, leftovers taste even better!
If you’re gifting, tie a ribbon around the jar and add a handwritten label. For parties, serve straight from the jar with a tiny spoon—folks will come back for seconds.
Nutritional Information & Benefits
This savory tomato and bacon jam with caramelized onions is a hearty, comforting spread that’s surprisingly balanced. Here’s what you get per 2-tablespoon serving (approximate values):
- Calories: 60
- Fat: 3g (mostly from bacon)
- Carbs: 7g
- Sugar: 5g
- Protein: 2g
Health Benefits: Tomatoes are loaded with lycopene and antioxidants, onions add fiber and vitamin C, and bacon—well, it’s pure comfort in moderation. This jam is naturally gluten-free, and you can make it low-carb by reducing or swapping the sugar. Keep an eye out for bacon or seasoning allergens, especially gluten or soy in processed brands. From my own wellness perspective, I love that one spoonful packs tons of flavor, so it’s easy to enjoy without going overboard.
Conclusion
If you’re searching for a spread that’s equal parts bold, comforting, and wildly versatile, this savory tomato and bacon jam with caramelized onions is a must-try. From the very first spoonful, you’ll see why it’s become a staple in my kitchen—deeply savory, a little sweet, and packed with all the flavors that make comfort food so darn irresistible.
Don’t be afraid to tweak the recipe to suit your tastes—swap in herbs, play with spice, or use your favorite bacon. That’s the beauty of homemade jam! Personally, I love this recipe because it brings the whole family together for breakfast, brunch, or a midnight snack. If you make it, drop a comment below, share your own twists, or pin it to your favorite Pinterest board. Happy cooking—may your kitchen be filled with the aroma of bacon, tomatoes, and sweet onions!
Frequently Asked Questions
Can I use canned tomatoes instead of fresh?
Yes! Drain canned tomatoes well before using. They work especially well in winter when fresh tomatoes aren’t as flavorful.
Is this jam spicy?
There’s a hint of heat from red pepper flakes, but you can easily adjust or omit them based on your preference.
How long does savory tomato and bacon jam last in the fridge?
Stored in an airtight container, it keeps up to two weeks. For longer storage, freeze in small batches.
Can I make this recipe vegetarian?
Absolutely! Swap bacon for smoked mushrooms or tempeh, and add a dash of liquid smoke for flavor.
What’s the best way to serve this jam?
It’s delicious on burgers, sandwiches, cheese boards, scrambled eggs, or roasted vegetables—get creative!
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Savory Tomato and Bacon Jam with Caramelized Onions
- Total Time: 1 hour 15 minutes
- Yield: About 2 cups (8-10 servings) 1x
Description
A smoky, sweet-savory jam made with ripe tomatoes, crisp bacon, and deeply caramelized onions. This easy homemade spread is perfect for burgers, sandwiches, cheese boards, and more—bringing comfort and bold flavor to any meal.
Ingredients
- 2 pounds ripe tomatoes, diced (Roma or heirloom recommended)
- 8 ounces thick-cut bacon, diced
- 2 large yellow onions, thinly sliced
- 2 garlic cloves, minced
- 1/3 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons balsamic vinegar (optional)
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/4 teaspoon red pepper flakes (optional)
- Honey or maple syrup (optional, swap for brown sugar)
- 1–2 sprigs fresh thyme or rosemary (optional)
- 2 tablespoons chopped sun-dried tomatoes (optional)
Instructions
- Dice tomatoes, bacon, and slice onions thinly. Mince garlic. Measure out sugars, vinegars, and spices.
- In a heavy-bottomed skillet or Dutch oven over medium heat, cook diced bacon for 8-10 minutes until fat is rendered and bacon is golden brown. Remove bacon with a slotted spoon and set aside, leaving drippings in the pan.
- Add sliced onions to bacon fat. Sprinkle with a pinch of salt. Cook on medium-low, stirring every few minutes, for 20-25 minutes until onions are deep golden and soft. If onions stick, add a tablespoon of water.
- Add minced garlic and stir for 1 minute until fragrant.
- Add diced tomatoes, brown sugar, apple cider vinegar, balsamic vinegar (if using), smoked paprika, black pepper, salt, and red pepper flakes. Stir to combine.
- Bring mixture to a gentle simmer over medium heat. Reduce to low and cook uncovered for 35-45 minutes, stirring occasionally, until thick and jammy. If too watery after 30 minutes, raise heat slightly and keep stirring.
- Add crisped bacon back to the pan in the last 5 minutes of cooking. Stir and let flavors meld. Taste and adjust salt, sugar, or vinegar if needed. Mash gently for smoother jam, or leave chunky.
- Let jam cool slightly before transferring to a jar or container. Store in refrigerator for up to 2 weeks, or freeze for longer storage.
Notes
If tomatoes are very juicy, cook longer to reach jammy consistency. Taste and adjust seasoning as needed. Prep onions while bacon cooks and dice tomatoes while onions caramelize for efficiency. Jam thickens as it cools and flavors deepen after a day in the fridge. For vegetarian, swap bacon for smoked mushrooms or tempeh and add liquid smoke.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Condiment
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 5
- Sodium: 180
- Fat: 3
- Saturated Fat: 1
- Carbohydrates: 7
- Fiber: 1
- Protein: 2
Keywords: tomato bacon jam, caramelized onion jam, savory spread, homemade condiment, bacon jam recipe, tomato jam, brunch spread, burger topping, cheese board, comfort food
