Categories: Dressing/Sauces
Ingredients
- 1 1/2 lbs. plum tomatoes
- 1 lb. bacon, cut into 1-inch pieces
- 1 large yellow onion, chopped
- 1/3 cup light brown sugar
- 3 tbsp. water
- 2 tbsp. apple cider vinegar
- 1 tsp Dijon
- 1/2 tsp kosher salt
- 1/2 tsp smoked paprika
- 1/2 tsp crushed red pepper
Directions
-
Fill a large bowl with ice and water; set aside. Bring a large saucepan of water to a boil.
-
Using a sharp knife, remove stem end of each tomato. On bottom of each tomato, cut a shallow X. Place tomatoes in boiling water. Let cook until skin starts to loosen, about 1 minute. Transfer tomatoes to ice water. Let cool. Using your fingers, remove skin from tomatoes and discard. Chop tomatoes; discard seeds. Set aside.
-
In a large skillet, cook bacon over medium heat until crisp, about 10 minutes. Remove from pan, and let drain on paper towels, reserving 2 tbsp. bacon drippings in pan. Heat pan over medium heat. Add onion; cook, stirring frequently, until softened, about 6 minutes. Add cooked bacon, chopped tomato, and all remaining ingredients. Reduce heat to medium-low. Cook, stirring frequently, until darkened in color, about 40 minutes (mixture will be thick). Remove from heat; let cool slightly.
-
Transfer to the container of a blender, and pulse about 4 times. Refrigerate in an airtight container for up to 5 days.