Yield 1/2 cup
2 slices bacon
1/2 cup chopped onion
1/4 cup brown sugar
1/4 cup red wine
1/2 t salt
1 14.5 oz can petite diced tomatoes
Slice bacon in 1/4" strips and brown in a small sauce pan. When the bacon starts to get brown add the onion and continue to saute until the onion is soft and the bacon is crispy, about 8-10 minutes. Drain most of the liquid off the tomatoes and add them to the pan with the sugar, wine and salt (If you don't have red wine or don't want to use it, don't drain the liquid from the tomatoes before you add them to the pan.) Simmer on medium heat for 20-25 minutes until most of the liquid has evaporated and the tomatoes are soft. It should be about the consistency of jam.
This will keep in the fridge for about a week. Tomato Jam is great on burgers, as a topping for chicken breasts, or bruschetta.
Recipe by Marie Cooks at https://www.mariecooks.com/appetizers/tomato-jam/