Tomato Bacon Jam

1. Chop the bacon into ¼-inch pieces. Cook the bacon in a Dutch oven or deep skillet over medium heat, stirring occasionally, until browned, about 8 minutes. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate. When the bacon is cool, chop or crumble it into smaller pieces; set aside. Remove all but 2 tablespoons bacon grease from the skillet.
2. Add the onions and garlic to the skillet and cook over medium heat, stirring occasionally, until softened and translucent, 7-9 minutes. Add the tomatoes, crumbled bacon, and remaining ingredients to the skillet and bring to a boil over medium­ high heat. Reduce the heat and simmer, stirring every 10 minutes, until the mixture is thickened and jam-like, 45-60 minutes. (In the last 15 minutes of cooking, stir more frequently to keep the mixture from sticking and burning.) Remove from the heat and let cool.

Note: Jam keeps in the refrigerator up to 5 days.

1. Spread 1 piece of bread with the tomato bacon jam.
2. Spread the other piece of bread with the peanut butter.
3. Close the sandwich and cut in half. Eat at once.