This slightly sweet chutney is delicious whether you eat it warm or cold. Serve it like bruschetta on crusty bread, or, for an anything-but-boring lunch, slather some on a grilled cheese sandwich.
Sweet Tomato Bacon Chutney
Makes about 2½ to 3 cups
1 medium red onion, finely chopped
2 tablespoons olive oil
2 tablespoons minced garlic
1/3 cup brown sugar
1½ pounds Roma tomatoes, or your favorite variety, finely chopped and drained of as much liquid as possible
1 teaspoon smoked paprika
1 teaspoon salt
5 to 6 slices bacon
1 tablespoon rice vinegar
In a large skillet (one that has a lid), cook onions with olive oil and garlic over medium-high heat until the onions are soft and starting to caramelize, about 5 minutes. Add the brown sugar and continue cooking for another minute, then add tomatoes, smoked paprika, salt and pepper. Cover and cook over low heat for about an hour, stirring occasionally.
Meanwhile, cook the bacon until crisp. Drain on paper towels and, when cool, break into pieces. When the tomatoes have simmered for an hour, add the vinegar and crumbled bacon.
Serve warm or at room temperature, or cover, chill and serve cold. For best results, keep no longer than a week in the refrigerator.