Quote Originally Posted by RICHARD View Post
Bacon and tomato jam.

.5 lbs smoked bacon.
2 lbs. very ripe chopped and cored tomatoes
1 med onion, chopped
I cup sugar,
2.5 tbls cider vinegar,
1.5 tsp salt
.25 tsp pepper.

cook bacon til crispy and blot as much fat as possible.

Combing maters, onion, sugar and vinegar into large pot.
Bring to boil, stirring often, reduce heat to med, crumble bacon into mixture,
Simmer until thick-about 1 hour, season as needed.

Put into jars when cool, stays in fridge for 3-4 days, frozen-up to two months.

The recipe was taken from the Dining section of the LA Daily News today!

DONE!
Have you ever heard of BLT bites? They're addicting-had them at a participatory dinner recently-I'll have to post the recipe when I pull it out of my email...they're cherry tomatoes hollowed out with some combination of bacon, mayo, parmesan, and parsley I think. Real simple, and so POPPABLE for hors d'eouvres!

Anyway, barkeep, set 'em up again!