Winter BLT With Tomato-Bacon Jam

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CHEF NATE LUCE
SYSCO MINNESOTA
SERVES 1

 

Ingredients:

TOMATO BACON JAM

1 qt. Sevillo Red Slow Roasted Tomato Wedges

4 slices Sysco Classic cold-smoked bacon

2 onions, chopped

½ cup sugar

¼ cup light brown sugar

2 Tbsp. apple cider vinegar

1 tsp. Sysco Classic kosher salt

WINTER BLT

1 Tbsp. Wholesome Farms butter

2 slices Texas toast

4 oz. Sysco Classic sous vide pork belly

Brussels sprout leaves

 

Directions:

FOR THE TOMATO- BACON JAM
Drain oil from the tomatoes (save for other uses) and process tomatoes in a blender or food processor until they reach a paste-like consistency. In a large stainless steel pan over medium heat, cook the bacon until the fat renders. Dice and set aside. Add onions to the pan and cook until caramelized. Add the processed tomatoes, sugar, brown sugar, vinegar and salt. Bring the mixture to a boil, then lower heat and simmer, stirring occasionally, until the processed tomatoes have further broken down and you get a jam-like consistency, about 20 minutes. Add diced bacon and cook for 5 minutes longer. Let cool.
Store in the cooler for up to 7 days. (Yields about 5 cups of jam.)

FOR THE WINTER BLT
Spread butter on both sides of the Texas toast and toast on a pan or flattop grill. Sear the pork belly until golden brown on each side. Place the Brussels sprout leaves in the fat from the pork belly and cook until crisp. To assemble, spread Tomato-Bacon Jam on one slice of the toast, arrange the brussel sprout leaves and top with the pork belly and the other slice of toast.