My mom and sister do not eat bacon. Say what? In this time of the bacon renaissance, when everything from bandaids to doughnuts to toothpaste. can be found bacon flavored, they just don’t eat it. Crazy!
So at home we would eat turkey bacon, which didn’t seem terrible at the time. I didn’t understand the whole bacon craze, really. We would often eat TLAT’s, turkey bacon, lettuce, avocado, and tomato. Always on toasted whole wheat bread. They were good! Fast, easy, and still yummy as a leftover, and I’m really picky about leftovers.
Then I married Hubbins, and turkey bacon would not do. Real bacon for us, or none at all. And oh goodness. REAL BACON IS SO DELICIOUS!!!! Who in their right mind eats turkey bacon?? We eat a lot of bacon around here, Costco packs of it. But one thing I couldn’t make was BLT’s!!
Well, I mean, I could MAKE them. But Hubbins doesn’t like tomatoes. Or avocado, weirdo. So BLAT’s were a no-go. Then one day, perusing my cabinet full of various canned concoctions, a lightbulb went off. Tomato JAM!! Delicious on burgers, so why would bacon be different?!
It’s not. It’s fantastic. I upped the ante this time and made easy rustic bread, so simple to do and makes your BLT worthy of a classy upscale diner. This is the recipe I used and it’s great. It makes two loaves, so freeze one for later. I toasted one side of the bread in the broiler to make the outside crusty and the inside soft.
Just in case you don’t know how to make a BLT, it’s bacon, lettuce, and tomato (or tomato jam!) on bread with mayonnaise. I used fresh red lettuce from my garden, and I think some added avocado would be sublime. All you need besides fresh crusty bread to make it fancy is the tomato jam! Here’s how you do it:
This is a canning recipe from one of my favorite books, so if you want to can, this recipe makes 3 half-pint jars. Half it and you’d have a batch to use for a couple rounds of sandwiches without canning.
Combine: 1 dry quart (about 2 lbs) chopped orange grape tomatoes with
- 1 1/4 C granulated sugar
- 1/4 C bottled lemon juice
- 2 TBSP cider vinegar
- 1 1/2 tsp fine sea salt
- 1 1/2 tsp red chile flakes
- 1 tsp grated fresh ginger
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
in a large nonreactive pot. Bring to a boil, then reduce to a simmer. Stir occasionally, until it’s nice and jammy, approx 45 min.
(If you are canning make sure all your stuff is sanitized and jars are boiled and ready, fill them with 1/2 inch headspace and process 15 minutes. If you are unfamiliar with hot water bath canning please look up some info before jumping in!! There’s important food safety to consider.)
Yum yum yum, a sandwich fit for a king! Or a picky husband. But I’d still eat my momma’s little whole-wheat TLAT’s. They were good.