Fresh Tomato And Bacon Ketchup
Fresh Tomato And Bacon Ketchup
Stir this into sautéed spinach and serve topped with a soft-boiled or fried egg for a savory breakfast bowl.
Prep Time
20
minutes
Cook Time
50
minutes
Servings
4
servings
Total time: 1.15 hours
Ingredients
- 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
Directions
- 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.
- Stir in 1 1/2 pounds trimmed and diced plum tomatoes; cook and stir until softened, about 5 minutes.
- Stir in remaining ingredients. Heat to a boil; reduce heat to very low. Simmer, stirring often, until thick, about 20 minutes. Let cool.
- Process mixture in blender (cover blender top with a towel to prevent splatters) until pureed smooth.
- 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.
- Pack mixture into covered containers. This will keep in the fridge for a couple of weeks.