I love homegrown tomatoes. They’re one of my favorite parts of summer. I also love the incredible bacon from the half a hog we purchased from Gasper Family Farm. It’s what all bacon should taste like. Put the two together and you have what I consider to be the quintessential summertime sandwich…the BLT. Unfortunately, my darling hubby does not care for fresh tomatoes. So, I borrowed a recipe idea from an episode of Diners, Drive-ins and Dives and made our BLTs with tomato jam.
This recipe is so succulent and delicious that it will have you licking your fingers. So shut the door, Helen! It’s time to make tomato jam!
7-8 Homegrown tomatoes, blanched, peeled and large diced
1 large Vidalia onion, diced
1/4 cup sugar
10 oz jar apricot fruit spread (I use Polaner brand)
2 6 oz cans tomato paste
1/2 cup apple cider vinegar
Dash of cayenne pepper
Fresh ground black pepper
Place all of the ingredients in a large pot and bring just to a boil, reduce heat to low and simmer uncovered for 3 hours, stirring occasionally. When jam is thick and dark red, remove from heat and let cool. Make a traditional BLT, but substitute the tomato jam for fresh sliced tomatoes. I recommend whole wheat toast, Bibb lettuce, heritage bacon and a dab of good mayo like Hellmann’s to complete sandwich.
Note: You can use whatever flavor fruit spread you prefer. Blackberry is very good with this recipe, but use seedless.