adapted from Chef Ryan

1 teaspoon olive oil

1 oz pancetta, diced

4 cloves garlic, minced

1 28 oz can fire roasted diced tomatoes

1/2 cup red wine

Pinch of sugar

Pinch red pepper flakes

Salt

Pepper

In a saucepan, heat olive oil over medium high heat. Add pancetta. Cook until browned - about 5 minutes. Add the garlic and cook for 1 minute. Add the red wine to deglaze the bottom of the pan. Add the fire roasted tomatoes, sugar, red pepper flakes, and salt. Bring mixture to a boil.  Cook uncovered at a simmer until chutney has thickened considerably - about 45 minutes. Serve at room temperature.