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In a heavy bottom pot, like a dutch oven, cook the bacon.
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Once the bacon is cooked, remove it and set it aside; reserve the drippings in the pot.
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Cook onions in the bacon fat (if there wasn't at least 2 tablespoons of renderings, add oil or butter) for about 15 minutes over medium. They will begin to soften and brown.
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While the onions are cooking, chop the bacon.
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Once the onions are nearing cooked, add the garlic and bacon, mix well.
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Add the tomatoes stirring them into the onions and bacon.
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Add the cider vinegar, brown sugar, salt, paprika, and pepper, mix well.
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Bring to a boil over medium high heat then lower to medium and maintain a simmer for at least 30 minutes.
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Allow it to cook down and reduce. Cook for another hour over medium low heat, most of the liquid should evaporate, if not, cook longer until it has evaporated.
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Once cooked down, use an immersion blender or add to a blender or food processor. Blend until it reaches the desired consistency.
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Store covered in the refrigerator for up to 3 weeks.