Fresh Tomato And Bacon Ketchup

• 2 thick-cut slices smoky bacon, finely diced (2.5 ounces)
• 2-3 large shallots, finely diced (4 ounces)
• 4 large cloves garlic, minced or crushed
• 1/2 cup dry red wine
• 5-6 large ripe plum tomatoes, trimmed, diced (1 1/2 pounds)
• 2 tablespoon dark brown sugar
• 2 tablespoon cider vinegar
• 1-2 tablespoon agave syrup or corn syrup
• 2 teaspoon tamari or reduced-sodium soy sauce
• 1 teaspoon salt
• 1/2 smoked paprika
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground mace or allspice

1. Cook 2 thick-cut slices of smoky bacon in a large saucepan over medium heat until bacon is crisp, about 8 minutes. Add 4 ounces diced shallots. Cook and stir until shallots are tender, about 5 minutes. Stir in 4 cloves minced garlic and cook for 1 minute. Add 1/2 cup dry red wine and boil to reduce to a glaze.
2. Stir in 1 1/2 pounds trimmed and diced plum tomatoes; cook and stir until softened, about 5 minutes.
3. Stir in remaining ingredients. Heat to a boil; reduce heat to very low. Simmer, stirring often, until thick, about 20 minutes. Let cool.
4. Process mixture in blender (cover blender top with a towel to prevent splatters) until pureed smooth.
5. Return to the saucepan. Heat to a simmer and cook, stirring constantly until thick enough to coat the back of a spoon, about 10 minutes. Taste and adjust seasonings if desired with salt and pepper.
6. Pack mixture into covered containers. This will keep in the fridge for a couple of weeks.