Tomato Bacon Chutney
Makes about 3 1/2 cups
Adapted from Muir Glen Organic’s Bacon Ketchup Recipe
2 medium yellow onions, diced into small pieces
2 leeks, chopped
10 cloves garlic, diced into small pieces
2 tablespoons olive oil
1/3 cup honey (the darker the better!)
1 can (28 ounces) whole peeled tomatoes, strained and chopped
1 chipotle pepper, diced into small pieces
1 teaspoon smoked paprika
1 sprig fresh rosemary
Salt and pepper to taste
2 tablespoons rice wine vinegar
5 pieces thick smoked bacon
1.Preheat the oven to 350 degrees Fahrenheit.
2. Saute the onion, leeks, and garlic until tender in the olive oil.
3. Add the honey to the onion mixture and cook for a couple of minutes until the honey is well integrated. Then add the tomatoes, chipotle pepper, paprika, and sprig of rosemary, and stir to combine.
4. Finish on the stovetop or in a slow cooker:
-To finish on the stovetop—Let the chutney simmer over low heat for about 1 hour.
-To finish in a slow cooker—Transfer the chutney to a slow cooker. Cover the slow cooker and cook on high heat for 2 hours.
5. While the chutney is simmering, place the bacon strips on a foil-lined baking sheet and cook them in the preheated oven until they are crispy all over. Drain the bacon on paper towels and then dice into small pieces and set aside.
6. After the chutney has finished simmering, add salt and pepper to taste, then stir in the rice wine vinegar. Remove the sprig of rosemary, then fold in the diced bacon. Serve as a warm condiment or chill to use as a cold condiment. The chutney will keep in the refrigerator in an airtight container for about three weeks.