1 medium onion, diced into small pieces
10 cloves garlic, 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 red bell peppers, roasted, peeled, destemmed and chopped
1 teaspoon smoked paprika
1 bay leaf
4 sprigs fresh thyme, or more to taste
Salt and pepper to taste
1 tablespoon balsamic vinegar
5 pieces thick bacon
Preparation & Directions
Saute onion and garlic until tender and caramelized in a tablespoon or two of oil.
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.)
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.
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.
Recipe provide by Lisa Carlson of Chef Shack
We recommend using organic ingredients where available. For more information see Why Organic?