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" BLT  Ingredients Caramel-Braised Bacon  \u2022 1 cup sugar \u2022 1 large yellow onion, cut into large (\u00BD inch) dice \u2022 2 large carrots, cut into large (\u00BD inch) dice \u2022 2 stalks celery, cut into large (\u00BD inch) dice \u2022 10 cloves garlic, peeled \u2022 2 tbsp. tomato paste \u2022 1 cup red wine \u2022 1 quart chicken stock \u2022 1 lb. slab double-smoked bacon, unsliced \u2022 10 black peppercorns, whole \u2022 2 bay leaves \u2022 10 sprigs fresh thyme  Lettuce Pur\u00E9e  \u2022 1 small head romaine lettuce, halved lengthwise \u2022 \u00BC cup water \u2022 \u00BD cup sugar \u2022 \u00BC tsp. salt  Tomato Jam  \u2022 1\u00BD lbs. tomatoes (heirloom or on the vine), cored, halved from top to bottom and squeezed to extract all seeds and juices \u2022 1 tbsp. plus 1 tsp. balsamic vinegar, or as needed \u2022 \u00BD tsp. salt, or as needed \u2022 4 slices white bread (crusts removed), halved to make 8 rectangles \u2022 Extra virgin olive oil  Directions For the bacon, in a heavy-bottomed braiser or large pot, melt the sugar over medium heat and cook slowly until it caramelizes to an amber color, 30 to 40 minutes. Add the onion, carrots, celery and garlic, reduce the heat to low, cover and cook until the vegetables soften, about 15 minutes. Add the tomato paste, increase the heat to high and cook, uncovered, stirring every now and then, until the paste begins to stick to the bottom of the pan, 10 to 12 minutes.  Preheat the oven to 350\u00B0F. Deglaze the pan with the red wine and reduce over high heat until dry, about 10 minutes. Add the chicken stock, bring to a simmer and skim the fat. Add the bacon, peppercorns, bay leaves and thyme. Cover and braise in the oven until bacon is very tender, about 3 hours.  Carefully remove the bacon from the braising liquid and cool on a rack in the refrigerator. You should have about 2\u00BD cups braising liquid; simmer to reduce by two thirds (\u00BE cup), about 15 minutes. Strain through a chinois or fine strainer and cool; set aside.  For the pur\u00E9e, blanch lettuce in a large pot of boiling, salted water for 60 seconds. Immediately shock the lettuce in an ice bath. Carefully squeeze out as much liquid as possible, then blot away all excess between two clean towels. Set aside.  Meanwhile, make a sugar syrup by combining water and sugar in a small saucepan and cooking until sugar dissolves.  Place blanched lettuce in a blender, add 2 tablespoons of syrup and pur\u00E9e until smooth and slightly thick, 30 to 60 seconds. Season with salt, strain and chill.  For the jam, reduce oven heat to 250\u00B0F. Toss tomatoes, vinegar and salt in a bowl to coat. Place tomatoes cut-side up on a baking sheet and bake until dried but not yet browned, about 1\u00BD hours. Remove from the oven; slip off skins. Transfer to a food processor and pulse until smooth. Adjust seasoning with more salt and vinegar as needed. Chill.  Arrange two racks in the oven and preheat to 450\u00B0F. Cut chilled bacon slab in half crosswise, then cut each half lengthwise into 4 slices. Place slices in a baking dish in a single layer. Spoon the reserved, reduced braising liquid over bacon and glaze in the oven until crisp and warm, about 10 minutes. Brush bread rectangles with olive oil on both sides, place on a second baking sheet and toast until browned, about 5 minutes.  To serve, spoon some of the chilled romaine pur\u00E9e on a toast rectangle on each of 4 plates. Add 2 tablespoons tomato jam. Top with a slice of bacon and another rectangle of toast. Serves 4. "^^<http://www.w3.org/2001/XMLSchema#string>
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