“A vexing Representative of the Deadly Nightshade Family has been sighted nearby Rabanastre!”
—bestiary entry, FFXII
I initially wanted to write this as a vegetarian recipe, but the addition of bacon makes it such a good partner for meat-based dishes like burgers that I couldn’t resist. However, it’s just as good if you leave the bacon out. You can substitute a tablespoon of olive oil instead.
If you decide to include the bacon, save the leftover grease and use it to make Oglop-Oiled Popped Corn.
- 6 oz. smoked bacon, uncooked (about 4 slices)
- 1 shallot, peeled and chopped
- 2 pounds fresh tomatoes, washed well, stems removed, and chopped (about 3 cups)
- 1 serrano chile pepper, minced
- ¼ cup apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon packed brown sugar
- 1 tablepoon sea salt
- 1 tablespoon ras el hanout
- Freshly ground black pepper, to taste
Arrange the bacon on a baking sheet and place in an unheated oven. Turn the heat to 425 and cook until crisp, about 20–25 minutes, turning once halfway through the cooking time. Transfer the bacon to paper towels to cool.
Heat a Dutch oven or large deep-bottomed skillet over medium-high heat. Drain the bacon grease from the baking sheet into a sturdy container. Remove 1 tablespoon and add to the skillet. Save the rest in the fridge for later use (optional).
Add the chopped shallots to the skillet. Cook for a few minutes, stirring occasionally, until they begin to brown. Add the chopped tomatoes, chile pepper, vinegar, honey, brown sugar, salt, ras el hanout, and few grinds of black pepper. Bring to a boil, stirring frequently until the sugar dissolves. Reduce heat to medium-low and crumble in the bacon.
Simmer for about 1 hour, uncovered, until the consistency is as thick as you like it. (The jam will thicken more in the fridge.) Remove from heat and let the jam cool, then pour into freezer-safe containers and freeze for up to 4 months. It will keep in the fridge for up to 1 week.
Makes about 20 ounces of jam. Per 2-tablespoon serving: 78 calories, 4 g. fat, 7 g. carbohydrates, 1 g. fiber, 3 g. protein, iron 2%