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Ingredients
- 2 slc pancetta, diced (Italian bacon, cured in salt & spices, then air-dry)
- 1 ounce extra virgin olive oil
- 1 x onion, thinly sliced
- 1/4 c. toasted garlic
- 6 x fresh tomatoes, large dice
- 1 Tbsp. brown sugar
- 2 ounce sherry vinegar salt cracked black pepper
Directions
- Cook pancetta in extra virgin olive oil till crisp. Remove from pan. Add in onion to pay and caramelize to deep brown. Add in remainder of ingredients and simmer 30 to 40 min, till thick, sweet, and flavorful. (May omit pancetta and use 3 ounce extra virgin olive oil.)
- Some favorite uses: Spread on heavy bread, top with fresh mozzarella and toast in oven. Toss with pasta and Parmesan cheese. Use as filling for quiche.
- Use as a condiment for roast chicken, lamb, or possibly pork.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 566g | |
| Calories 537 | |
| Calories from Fat 294 | 55% |
| Total Fat 33.25g | 42% |
| Saturated Fat 5.35g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 833mg | 35% |
| Potassium 1280mg | 37% |
| Total Carbs 46.74g | 12% |
| Dietary Fiber 6.4g | 21% |
| Sugars 26.74g | 18% |
| Protein 17.73g | 28% |
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