Bacon Ketchup (or Catsup)

Monday, September 26, 2011 Review by judywrites

I came across this recipe in a Muir Glen cookbook I received in one of their wonderful Tomato Connoisseur’s Club packages. It sounded yummy and was really pleased to see it is a recipe from Chef Lisa Carlson, who runs the Chef Shack food truck with Chef Lisa Summer, at the Mill City’s Farmer’s Market.



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


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

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