Tomato. Bacon. Chutney. Really, there’s no combination of these three words that doesn’t result in deliciousness, and the chutney that’s been simmering on my stovetop ever since I finished my marathon of all of House of Cards just proves it. (Yes, I watched all of House of Cards, starting Friday night. ALL OF IT.)
Made a few alterations to the original recipe, most notably, more detailed instructions, because really, you shouldn’t have to wing it and hope it turns out okay because of vagueness in the original directions.
- 1 medium onion, diced
- 1 large leek, chopped
- 12 large cloves garlic, diced
- 2 T olive oil
- 1/3 c honey
- 1 28 oz can diced tomatoes
- 1 jalapeno pepper, diced
- 1 t smoked paprika
- 1 sprig rosemary
- salt and pepper to taste
- .5 lb thick bacon (as always, go farmer’s market if at all possible)
- 2 T rice vinegar
Heat your olive oil over medium-highish heat, and take your diced leeks, garlic, and onion, and sautee until tender, about five minutes. Add your honey and stir until fully combined, and then add your rosemary, paprika, tomatoes, and jalapeno. Bring to a simmer, and then reduce to medium/medium-low heat, and simmer for an hour.
While your chutney simmers, take your half pound of bacon, lay it out on a baking sheet with foil, and heat your oven to 325 (mine was at 300). Put your bacon in the oven, and cook for about 20 to 25 minutes (25 minutes got me the second picture). Once done, remove the bacon from the oven, let it cool, and then dice it and set it aside.
Once your chutney has simmered for an hour, season with salt and pepper, and stir in your rice vinegar. Then, remove the rosemary sprig and stir in your diced bacon, and enjoy the sexy, sexy goodness.