Ingredients

Scale

12 oz. nitrate-free, center cut bacon
1 large yellow onion, peeled & chopped
3 cloves garlic, peeled & chopped
1 pint of fire roasted tomatoes (or 1 15-oz. can or 1 lb. fresh tomatoes, peeled and chopped)
1/4 cup balsamic or apple cider vinegar
2 Tablespoons maple syrup
2 Tablespoons dijon or other prepared mustard
1 – 2 Tablespoons brown sugar
2 teaspoons smoked paprika
1 – 1 1/2 teaspoons Aleppo pepper flakes (or substitute ~1/2 teaspoon crushed red pepper)
1 teaspoon Worcestershire sauce
1 bay leaf
1 teaspoon bacon salt (or smoked salt) & freshly ground pepper, or to taste
Sriracha or other hot sauce, to taste

Instructions

Preheat oven to 400 F. Line a baking sheet with silicon mat and lay the bacon strips side by side on the mat. Bake for 20 minutes or until done to your liking. Remove from oven and let cool a bit. Set on a clean towel or paper towel to absorb the extra fat. Crumble or chop the bacon into little bits.
Meanwhile, gather and prep the other ingredients. In a medium saucepan over medium heat, add all the ingredients (including the bacon), minus the sriracha. Bring to a light boil, then reduce heat to simmer and let cook for roughly an hour or until thickened to your liking.
Taste and add sriracha or adjust other seasonings to your preference. Spoon into jars and store tightly covered in the refrigerator.

Notes

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