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For the bacon and tomato jam:
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1.
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Preheat the oven to 375 F.
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2.
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Dice the tomatoes into bite size pieces and place on a rimmed baking sheet.
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Drizzle with the olive oil and a dash of salt and pepper.
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Mix to coat tomatoes and spread them in a single layer.
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3.
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Place the pan of tomatoes in the oven for approximately 20-25 minutes, until tomatoes are soft and beginning to caramelize.
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4.
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Cook the bacon in a large skillet over medium heat, until it is crispy.
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Remove the cooked bacon to a paper towel lined plate.
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You may need to cook it in a few batches.
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When done, reserve 2 teaspoons of bacon grease.
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5.
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In a large pot on medium heat, add the two teaspoons of bacon grease, the onion, a dash of salt and pepper, and the garlic.
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Cook for a few minutes until onion is translucent.
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6.
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Then add the tomatoes, balsamic vinegar, brown sugar, Dijon mustard, thyme, paprika and red pepper flakes and stir.
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7.
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Crumble the bacon into small pieces and add it to the pot.
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8.
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Cook the tomato bacon mixture for about 20 minutes, stirring occasionally.
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Remove from heat.
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9.
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If desired, use a food processor, blender, or immersion blender to blend the bacon tomato jam until it reaches your desired consistency.
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For the grilled cheese sandwiches:
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10.
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Heat a large pan over medium heat.
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11.
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Butter one side of two slices of bread.
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12.
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Place each slice, butter side down, on a plate or cutting board and spread the other side with about 2 tablespoons of bacon jam each.
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13.
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Top one slice with cheese and avocado slices and then place the other piece of bread on top, butter side facing out.
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14.
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Place into the heated pan, butter side down, and cook until each side is brown and toasted and cheese is melted, flipping the sandwich halfway through.
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Repeat building and cooking the remaining sandwiches.
