Tomato-Bacon Jam with Avocado Toast is a simple dish with flavors, colors, and textures that combine to captivate you at the kitchen table.
The first time I tried bacon jam was in Seattle (I know, right? Thank you, Seattle!). It just sounds like something that shouldn’t work, but it does. Like peanut butter and marshmallow fluff. Let’s just say bacon jam works. It works really well.
One you taste your first spoonful, I guarantee you’ll think of a bunch of ways to incorporate this savory jam into your life: I love it as a topping for eggs, and spread over a burger instead of ketchup or mustard. But I must say, one of my favorite ways to use this jam is to spread it on Avocado Toast. The rich and creamy avocado and the crunchy bread combo is already divine, but the jam delivers something heavenly.
I love that I can have Tomato-Bacon Jam on Avocado Toast pretty much whenever I’d like. There’s no extensive canning process to make the jam, and this recipe makes about a pint, so you’ll finish it off in no time. It should last in the refrigerator for several days, and when you run out, you can easily whip up another batch.
This is an easy-to-make, laid-back breakfast that feels indulgent, so try it on a Tuesday to make things feel more like a Saturday. Celebrate big the rest of this month, because September is #NationalBreakfastMonth. Not that you need a reason to try Tomato-Bacon Jam with Avocado Toast.
[bctt tweet=”Tomato-Bacon Jam with #Avocado Toast is divine! #sponsored #breakfast @jonesdairyfarm”]
I used Jones Dairy Farm Cherry Hardwood-Smoked Bacon for this recipe. As it cooks, you’ll smell the aroma of sizzling bacon, and then some. This bacon has a slight sweet-and-smokiness to it without being heavy. Jones Dairy Farm is celebrating National Breakfast Month with its Rise, Sizzle & Shine Breakfast Recipe contest. Check it out and cast your vote for your favorite finalist recipe.
Once you try Tomato-Bacon Jam with Avocado Toast, you’ll understand my love for this simple dish. And the Tomato-Bacon Jam? You’ll thank me later.
For another dish that incorporates savory jam, try my recipe for Roasted Brussels Sprouts with Chipotle-Bacon Jam.
I’d like to thank Jones Dairy Farm for sponsoring this post. All opinions here are my own. Thank you, readers, for supporting the brands I love.
You'll love how indulgent this dish seems. It's easy to make and a delight for breakfast! Try using the jam as a topping for eggs or your favorite burger, too!
- 6 slices (from a 1-pound package) Jones Dairy Farm Dry Aged Cherrywood Smoked Sliced Bacon, cooked
- 1 (14.5 ounce) can diced tomatoes in juice
- 1/2 cup orange juice
- 1 teaspoon orange zest
- 2 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
- 1-2 dashes Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground chili powder
- 1 tablespoon olive oil
- 1/4 cup white onion, diced
- 2-3 garlic cloves, minced
- 2 large avocados
- 6 slices toasted bread
- Cook the bacon in a skillet, turning once, until browned. Place the cooked bacon on a plate lined with paper towels to absorb any excess grease. When cool to the touch, dice into small pieces and set aside.
- Add the tomatoes and their juices, the orange juice, zest, balsamic vinegar, maple syrup, Worcestershire sauce, salt, black pepper, and chili powder to a bowl and mix to combine. Taste and adjust the seasoning as needed. Set aside.
- Add the olive oil to a large skillet over medium heat. When hot, add the onions and cook for 3-4 minutes, or until they begin to soften. Add the garlic and cook for about 30 seconds.
- Add the tomato mixture and the bacon to the skillet with the onion and garlic. Increase the heat slightly and cook at a low boil for 10-15 minutes, stirring occasionally, or until the mixture reduces by about 2/3.
- Remove from the heat and bring to room temperature. Add the mixture to a food processor or blender and blend until somewhat smooth, but with some small chunks remaining.
- Serve over toast spread thick with mashed avocado.
- Refrigerate any remaining jam, which should keep in the refrigerator for several days.
Refrigerate any remaining jam. It should last in the refrigerator for several days.
For 126 years, Jones Dairy Farm has been committed to delivering high-quality products that customers can feel good about eating and serving their families. For more information on Jones Dairy Farm, visit JonesDairyFarm.com, and follow them on social media – Facebook, Twitter, and Instagram.