Fresh tomato and bacon ketchup
Prep time: 20 minutes Cook time: 50 minutes Makes: About 2¾ cups
Stir this into sautéed spinach and serve topped with a soft-boiled or fried egg for a savory breakfast bowl.
• 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
• § cup dry red wine
• 5-6 large ripe plum tomatoes, trimmed,
diced (1½ pounds)
• 2 tablespoons dark brown sugar
• 2 tablespoons cider vinegar
• 1-2 tablespoons agave syrup or corn syrup • 2 teaspoons tamari or reduced-sodium soy
sauce
• 1 teaspoon salt
• § teaspoon smoked paprika • » teaspoon freshly ground black pepper • ⅛ 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 § cup dry red wine and boil to reduce to a glaze.
2. Stir in 1§ 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.