Bacon-Tomato Jam

I got a piece of snapper to cook for dinner tonight, because snapper is cheap. But it's also boring, so I tried to imagine what would taste good on it. Bacon? Hmm. How about tomato-bacon jam? Here's what I did.

INGREDIENTS
2 slices bacon
1 can (15 oz.) whole tomatoes
1/2 a small red onion, diced or chopped into small bits
1 T (ish) brown sugar
1/2 T apple cider vinegar

Fry the bacon in a pan until it's brown and crispy. At the same time, cut the onion and get it sizzling in a saucepan with a tablespoon of oil in it. Chop the tomatoes into smallish bits. Once the onions have started to brown, add the tomatoes, sugar and vinegar. Bring the temp down and stir frequently. When the bacon is crispy, put it on some paper towels and put it in the fridge. A few minutes later, take it out and crumble it into the pot. Taste and make sure it's to your liking; add more sugar or vinegar if you want more. Keep everything simmering, stirring often, while you cook whatever it is you're going to put it on. The recipe I based this on said to cook it for an hour, but any amount of time is good; just let the flavors meld and don't let it get too dry.

Note: I also had this jam with brie in a sandwich, pictured above. Highly recommended!