You may want to find a way to make a sauce without the tomato... ...even though that was a pretty big part of it. Gonna reduce, hydrate with beer or whiskey, reduce after you thoroughly brown your flavour base (garlic, onions/shallots, chilis/chipotles, (vinegar?))? When would you add in the bacon...or would you make the bacon in the pan and then go from there? Sweet mustard bourbon BBQ sauce is also a fave, but a distraction from this thread.