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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.
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 |
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 |
