slow roasted tomato bacon jam

ingredients:

10 roma/plum tomatoes, cut in half lengthwise
1 tablespoon oil
1 pound thick smoked bacon, cut into 1 inch pieces
1 large onion, diced
4 cloves garlic, chopped

1/4 cup cider vinegar
3/4 cup coffee, brewed
1/4 cup brown sugar
1/4 cup maple syrup
1-2 chipotle chilis in adobo, chopped or sriracha to taste (optional)
1/2 teaspoon cumin
pepper to taste

directions:

Place the tomatoes on a baking sheet with the cut side up, spray, brush or drizzle them with oil and roast in a preheated 250F/130C oven until the are starting to caramelize and shrivel but are still juicy, about 2 hours.
Cook the bacon in a large sauce pan an over medium heat until the fat has rendered and the bacon starts to get crispy and set aside, reserving 1 tablespoon of the grease in the pan.
Add the onions and cook until tender, about 5-7 minutes.
Add the garlic and cook until fragrant, about a minute.
Add the vinegar and deglaze the pan.
Add the coffee, brown sugar, maple syrup, bacon, chipotle chilies, cumin, pepper and tomatoes, reduce the heat and simmer until reduced to a syrupy consistency, about 1-2 hours.
Process the jam in a food processor to smooth it out to the desired texture.
If you do not finish it all in one sitting, store it in a sealed container in the fridge for up to 4 weeks.

Recipe Source: closetcooking