Tomato and Bacon Chutney (1 1/2 cups)

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A dollop of tomato and bacon jam was served atop my bun-less, cheese-less burger the other day and it was a delicious surprise. I used maple bacon, but if you can’t find it regular bacon will do. After cooking the bacon I removed it from the skillet and placed paper towel underneath and on to of it so I could get rid of the grease. Then I browned and softened the onion and garlic in the bacon fat left in the pan. That needed paper towel too. The sauce is an interesting mixture of mustard, maple syrup, balsamic vinegar and Worcestershire sauce. Goes well with sausages too.

8 oz. maple bacon – cut into thin strips

1 medium onion – chopped

2 large cloves of garlic – grated

12 oz. plum tomatoes – sliced and then chopped into small chunks

2 tbsp. each of Dijon mustard, maple syrup, balsamic vinegar and Worcestershire Sauce

Heat a lidded skillet and when hot add the bacon strips and cook until nicely browned but not too crisp. Then remove from skillet and place between two pieces of paper towel to get rid of extra grease.

Add onion and garlic to the remainder of the bacon fat and cooked until softened and the onions are a little browned. Place onion and garlic mixture between two pieces of paper towel as above.

Place bacon, onion and garlic mixture back into the skillet and add the tomatoes.

Whisk the mustard, maple syrup, balsamic vinegar and Worcestershire sauce together in a bowl, then pour into the skillet.

Bring to a boil then turn heat down low and cook for 25 minutes removing the skillet lid every once in a while to give the mixture a stir.

 

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