Tomato-Bacon Relish

• 0.25 lb. smoked bacon
• 1–2 Tbsp. olive oil
• 1 large shallot, sliced very thin
• 4 tsp. minced garlic
• 1 cup diced tomatoes
• 2 tsp. hot sauce
• 1 tsp. dark brown sugar
• 0.75 tsp. sherry vinegar
• Kosher salt and pepper, to taste

Thinly cut the bacon crosswise into lardons about 0.25-inch thick. Cook the bacon in a medium-size skillet over medium heat until crispy and the fat has rendered. Move the bacon to paper towels and reserve.

Drain the skillet and discard the excess fat, while wiping away any burned bits. Add olive oil, shallot, and garlic. Cook, stirring frequently, until the shallot is a medium brown color, about three minutes.

Add tomatoes, hot sauce, brown sugar, and sherry vinegar then bring to a simmer. Cook briefly until slightly thick, stir in the bacon and add salt and pepper to taste. Note that if you use fresh tomatoes, you'll need to simmer this for 25 minutes before adding the bacon, salt, & pepper.

The relish is a fine addition to breakfast egg dishes and a critical ingredient in shrimp and grits. It can be made a day or two ahead and kept refrigerated. Makes about 1 cup.