With the onset of the hot Midwest summer weather, I've found myself in more of a snacks and small plates kinda mood - hence this week's double recipe of finger-friendly foods. Monday was a Whiskey Garlic Shrimp, and today, a Spicy San Marzano Tomato Sauce with Bacon!
This recipe, Spicy San Marzano Tomato Sauce with Bacon, uses a few of my favorite ingredients: San Marzano tomatoes, crispy bacon, and lots of garlic and onions...a winning combination in whatever weather.
I've said this before, and I'll say it again: I always use San Marzano tomatoes when I'm making a tomato sauce - a little secret I learned from a true Italian cook. They have a certain sweetness to them that is hard to find with canned tomatoes, and none of the acidity that is hard to avoid with canned tomatoes. I swear by these so much that I buy these in bulk: Twelve 28oz cans per order - now that's love.
Servings: 4, as an appetizer or 2 as an entree
1/3 lb bacon, chopped
1 onion, chopped
10 cloves garlic, chopped
1 28 oz can San Marzano tomatoes
1 handful fresh basil, chopped
Baguette slices, toasted
1 teaspoon crushed red pepper
S&P to taste
1. Heat pan to medium high heat and add in chopped bacon. Fry until bacon is crispy, about 5 minutes. Reserve about 1 tablespoons of bacon grease in pan, drain the rest.
2. Add in chopped onions and garlic and fry until browned, about 4 minutes.
3. Add in San Marzano tomatoes, making sure to break up the tomatoes. Reduce heat to medium low and let simmer for about 15 minutes.
4. Add crushed red pepper, S&P to taste.
5. Turn heat off and add in basil.