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In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and drain on paper towels, reserving 2 tablespoons drippings in skillet.
Add onion and garlic to the reserved drippings. Cook over medium heat until onion is tender and light brown, stirring occasionally.
Transfer onion mixture to a 5- to 6-quart slow cooker. Add bacon, tomatoes, brown sugar, vinegar, coffee and crushed red pepper. Cook, uncovered, on High for 5 to 6 hours or until most of the liquid is evaporated, stirring occasionally. Cool slightly.
Drain tomato mixture, reserving juice. Transfer tomato mixture to a food processor. Cover and process with several on/off pulses until finely chopped. If desired, add some of the reserved juice and process until mixture reaches spreading consistency.
Ladle tomato spread into sterilized 4-ounce canning jars. Seal and label. Store in the refrigerator for up to 1 month.