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Thursday, August 4, 2016

Four States Farmers Market Demo: Tomato Bacon Jam & Heirloom Tomato Tasting




I was fortunate enough to be invited by Jessi at the Four States Farmers Market to give a demonstration this Saturday, August 6th. The Market is hosting a Tomato Tasting event that day. Ever see those crazy colored, oddly shaped tomatoes on the vendors' tables? Many are heirloom varieties. Well, here's your opportunity to try them out.

Most of those beauties I'm all about just eating like they come. Or lightly drizzling them with some good quality olive oil and seasoned with some fresh herbs. But I want to showcase a recipe that really develops their flavor, and layers it with some other very complex tastes. A year or two ago, I had appeared on "Cooking With Carol" segment on Living Well on KSN, and appeared the following weekend at the Webb City Farmers Market. I prepared a tomato bacon jam. It really requires very little prep, and you can put in on the stove in a Dutch oven, and just let it cook while you work on other kitchen projects. 

Below, you will find the original text from the blog post from that time, the video from the television segment, and the recipe! I hope  get to see many of you Saturday at the Four States Farmers Market!
 
The market is open on Saturdays from 8:30am - 1:00pm. It is located at 925 South Rangeline, Joplin MO in the parking lot in front of Ernie Williamson Music.
 
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At the moment, tomatoes are ruling the market tables! I have been eyeing some gorgeous, dark red cherry tomatoes, recently. I wanted to do something that would incorporate them and really take them on a different journey. I decided to make a cherry tomato bacon jam. This can be used sooooo many different ways: a sandwich condiment, mixed with cream cheese to make a dip, or even as I did, serve over a crostini, smeared with a nice chevre. And since Terrell Creek Farm just took home their second consecutive Best Overall Dairy product at the Missouri State Fair, last week, it was a no brainer that I should work that in. Add in Redings Mill Bread Co. baguette and you have a locally sourced appetizer that is perfect in every way! 



 



Tomato Bacon Jam

1 lb bacon
1 yellow onion, chopped
2 cloves garlic, minced
1.5 lb tomatoes, diced or chopped
2 tsp smoked paprika
1/2 tsp red pepper flakes
1/4 C brown sugar
1 tsp salt
1 tsp ground mustard
1 Tblsp apple cider vinegar

1.  Fry the bacon until crisp. Remove to paper towels to drain, reserving the bacon drippings in the pan. When cool, crumble the bacon. 

2.  Add 2-3 Tblsp of the bacon drippings to a heavy bottomed pan, such as an enameled Dutch oven. Heat the pan to medium, and cook the onion and garlic until onion is translucent, about 6-8 minutes. 

3.  Add the crumbled bacon and remaining ingredients to the onion & garlic. Increase heat to high, and bring to a gentle boil. Then, reduce heat to low, and simmer for 45 to 60 minutes, stirring occasionally. Once thickened, remove from heat. 

4.  Serve warm or chilled. Use as any condiment or topping. I recommend toasting some crostini, smear with a spot of goat cheese, and top with the jam! The jam should last for about week or two in the refrigerator, or 2-3 months in the freezer. 

Frank's Notes:
1.  You can use any type of tomato for this recipe. I highly recommend nice, dark, ripe cherry or Roma tomatoes. You can also use a mixture of tomatoes.
2.  You could caramelize the onions over medium low heat for approximately 30-45 minutes. If you go the caramelization route, you may omit most of the sugar from the recipe. 

2 comments:

  1. The recipe is very easy and time saving. Perfect for kids! The tomato taste is tangy and it is retained.buy fresh meat online in hyderabad

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  2. You really can't beat the food at this place; they have the best vegetarian meals and the most adorable dishes for the kids. The service at venues in NYC also was impeccable. The salad I had for dinner was delicious as well as the scallop appetizer. The main course of filet mignon and dessert soufflé was also awesome!

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