1 chopped onion
4 chopped garlic cloves
3 Tbsp olive oil
1 tsp salt
2 Tbsp apple cider vinegar
1 Tbsp brown sugar
¼ tsp cumin
4 slices cooked, crumbled bacon
Preheat oven to 375°F and coat a large, rimmed foil-lined baking sheet with cooking spray. Toss tomatoes, onion and garlic with olive oil and salt. Spread on baking sheet and roast 1 hour 15 minutes, then increase oven temperature to 400°F. Roast an additional 15 minutes until all vegetables are soft and browned. Transfer vegetables to a large bowl and use a potato masher to crush into a jam-like consistency. In a small bowl, whisk together apple cider vinegar, brown sugar and cumin. Allow to sit until the sugar dissolves, 2 to 3 minutes. Pour mixture over tomatoes and stir well. Fold in bacon. Refrigerate jam at least two hours before serving.