(about 1½ cups)
1¼ lb. Roma Tomatoes, quartered
1 small Yellow Onion, chopped
4 cloves Fresh Garlic, chopped
3 tbsp. Olive Oil
1 tsp. Salt
2 tbsp. Apple Cider Vinegar
1 tbsp. Brown Sugar
¼ tsp. Ground Cumin
4 slices Cooked Bacon, crumbled
In a large bowl, combine tomatoes, onion, garlic, olive oil and salt. Spread this mixture out on a sprayed foil lined rimmed baking sheet and bake in a pre-heated 375-degrre oven for 1 hour and 15 minutes. Turn oven up to 400-degrees and continue baking another 15 minutes or until all vegetables are soft and browned. Transfer back to the large bowl and crush with a potato masher until you have a consistency of a jam. In a small bowl, whisk together the vinegar, sugar and cumin and let sit for 2-3 minutes so sugar can dissolve. Pour mixture over the tomato mixture and stir well. Fold in the bacon and refrigerate at least 2 hours or overnight. To use, just spread on grilled bottom bun before adding the burger on it.
Note: You could put mixture in a food processor and pulse carefully instead of using the potato masher.
Ideas for Future Efforts_______________________________________