Nancy Young wrote:

> aem wrote:
>> On Jul 22, 7:20 am, "Nancy Young" > wrote:
>>> The recipe was in my paper today, I'm sure it's in a lot of papers
>>> being an AP article. It sounds good to me, to put on burgers. I
>>> might give this a shot.
>>>
>>> Tomatoes, bacon make a fine jam
>>>
>>> 09:13 AM CDT on Wednesday, July 22, 2009
>>> The Associated Press
>>> Nothing says jam has to taste fruity. This sweet-and-savory tomato
>>> jam is spiked with smoked bacon, making it the perfect condiment for
>>> a grilled cheese. It also adds spunk to tuna salad and has just the
>>> right tangy flavor for burgers.
>>>
>>> Larry Crowe/AP
>>> Tomato is a fruit, right? Then why not make a jam?
>>> View larger More photos Photo store If you prefer a peppery kick, up
>>> the ground black pepper or add finely diced jalapeño peppers.
>>>
>>> This jam will keep in the refrigerator for three to four days. The
>>> best bet is to refrigerate a small amount for immediate use, then
>>> divide the rest into small canning jars and freeze. It will keep for
>>> up to 2 months. Thaw overnight in the refrigerator.
>>> [snip recipe]
>>
>> I just bought extra bacon -- the store had a 2 for 1 sale -- this
>> will help me use some of it. Grilled cheese and burgers for sure,
>> adding it to tuna salad seems pretty iffy. It would go well with
>> eggs and home fries, too.
>
> Agreed on the tuna salad. And the only reason I have bacon right
> now is the 2 for 1 sale ... has bacon been $6.99 a pound at the
> supermarket for a long time now? I missed that. Anyway, this stuff
> just looks useful to me, hard to go wrong with bacon and tomato, a
> match made in heaven.


I recently made a BLT dip for a cookout, it got snarfed *right*
down...coulda made 3x as much.


--
Best
Greg