I am doing something I HATE when other people do, which is to review a recipe which I changed. But I think my input may be valuable so here I go.
I mostly followed the recipe except: first I doubled it, with a pound of bacon, which turned out to be fortunate because everyone loved it. Since there are no nice fresh tomatoes to be had at this time of year, I used three 24 oz. cans of whole peeled tomatoes. I did NOT double the sugar, only used one cup. And finally, I whirled the whole shebang briefly in the food processor because I thought it would look nicer - there remained some unappealing-looking lumps of the fatty part of the bacon, even though I cooked it very well.
My finished product, though slightly different from the original recipe, was a huge hit - simply served on crackers. But almost everyone felt that it was maybe just a tad too sweet (even at half the sugar). So I will definitely make it again but put less sugar (I'll try 3/4 cup with the double recipe) and I will also throw in a handful of oil cured sun-dried tomato to up the savory content. I think then it will be insanely good.
(One final thought, you cook this for so long that I don't think I would ever bother starting with good fresh tomatoes - I'd rather use them for something where they stay closer to their natural state. It's so much easier to use canned and still tastes great.)
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I am doing something I HATE when other people do, which is to review a recipe which I changed....