Ingredients
| 1 | medium onion, diced into small pieces | | 10 | raw garlic cloves, diced into small pieces | | 1 | to 2 tablespoons olive oil or vegetable oil | | 1/2 | cup brown sugar | | 1 | can (28 oz) Muir Glen® whole peeled tomatoes, strained and chopped | | 4 | large red bell peppers, roasted, peeled, destemmed and chopped | | 1 | teaspoon smoked paprika | | 1 | bay leaf | | 4 | sprigs of fresh thyme, or more to taste | | Salt and pepper, to taste | | 1 | tablespoon balsamic vinegar | | 5 | pieces thick bacon |
Preparation Directions
| 1. | Saute onion and garlic until tender and caramelized in a tablespoon or two of oil. | | 2. | Add brown sugar to caramelized onions and garlic, and cook a couple of minutes until well integrated. Add tomatoes, roast bell peppers, paprika, bay leaf and fresh thyme. Simmer about 1 hour. Add salt and pepper to taste. Add balsamic vinegar at the end. (This will balance the sugar.) | | 3. | Preheat oven to 350°F. Place bacon strips on a baking sheet in the oven until it is crispy all over. Drain on paper towels, and dice into small pieces; fold into ketchup. | | 4. | Serve warm with hamburgers, French fries, grilled cheese, or anything else you wish had some bacon on it. Keeps well in a refrigerated container for about three weeks. |
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| Recipe provide by Lisa Carlson of Chef Shack |
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