Tomato Bacon Jam

Fry bacon in a skillet over medium heat until crispy. Use tongs to remove the bacon from the skillet and place on a paper towel lined plate to drain.

Drain all but 2 tablespoons of the bacon grease. Add the chopped onion into the skillet, making sure to scrape off any brown bits from the bottom of the pan. Cook onion until translucent, 4-6 minutes.

Crumble the bacon and add it back to the skillet along with the remaining ingredients. Stir everything together. Increase the heat to medium high and bring to a gentle boil, then reduce heat to low and simmer mixture for 45-60 minutes, stirring occasionally, until mixture is thick. Remove from heat.

Serve warm or cool and store in a sealed container in the fridge. You can put this stuff on everything: waffles, biscuits, crackers, egg sandwiches, grilled cheese, mac and cheese, a spoon. The mixture makes about 2 cups and will stay good in the fridge for 2-3 weeks.